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Classic
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page 31
AN EXCELLENT METHOD OF DRESSING BEEF.
TAKE a rib roasting piece that has been hanging ten days or a fortnight, bone it
neatly, rub some salt over it and roll it tight, binding it around with twine,
put the spit through the inner fold without sticking it in the flesh, skewer it
well and roast it nicely; when nearly done, dredge and froth it; garnish with
scraped horse-radish.
TO COLLAR A FLANK OF BEEF.
GET a nice flank of beef, rub it well with a large portion of saltpetre and
common salt, let it remain ten days, then wash it clean, take off the outer and
inner skin with the gristle, spread it on a board, and cover the inside with the
following mixture: parsley, sage, thyme chopped fine, pepper, salt and pounded
cloves; roll it up, sew a cloth over it, and bandage that with tape, boil it
gently five or six hours, when cold, lay it on a board without undoing it, put
another board on the top, with a heavy weight on it; let it remain twenty-four
hours, take off the bandages, cut a thin slice from each end, serve it up
garnished with green pickle and sprigs of parsley.
TO MAKE HUNTER'S BEEF.
SELECT a fine fat round weighing about twenty-five pounds, take three ounces
saltpetre, one ounce of cloves, half an ounce of alspice, a large nutmeg, and a
quart of salt; pound them all together very fine, take the bone out, rub it well
with this mixture on both sides, put some of it at the bottom of a tub just
large
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