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Collared beef and calf's head.
SUPPER AND OTHER DISHES,
AND RECEIPTS, NOT INCLUDED IN THE PRECEDIN6
COURSE.
Collared Beef. Bone the flat ribs; sprinkle the meat
with bay-salt, saltpetre, and coarse brown sugar, and
leave it so three days; then make a pound of salt hot iu
the frying-pan, and rub it well into the beef; let it lie in
salt about ten days ; wash it over with the pickle every
second day, and turn it; put a few bay-leaves in the
pickle, and sprinkle the beef over with fine spice, about
three or four days before it is boiled ; before it is tied up
in the cloth to boil, beat it with the heaviest cleaver you
have got, both for the sake of making it tender, and
keeping its shape the better when boiled ; it should be
boiled until quite tender : when done, wring the ends of
the cloth, and tie them quite tight; then set it in a press
yvitii q heavy weight upon it. If you have no press, put
if on q dish, and prop it up as well as you can, and put
a weight upon it.
Collared Calf’s Head, in imitation of Brawn. The
calf’s head should be scalded, and should be as white as
possible bone four feet, and season them with salt,
Cayenne pepper, and fine spice ; bone the calf’s head, and
season it the same as the feet; put all on a dish, and turn
them every day, and rub them over with a little saltpetre
and bay-salt; they should remain in that state for about
one week, if in wiuter ; but not so long in summer:
when ready for dfressing, cut fat and lean ham, or gam-
mon of bacon, in long square pieces, about the same
size as is used for daubing; beat the head and feet with
file beef-steak flatter ; lay the ham, first lean, and then
fait, all over the head, then the calf’s feet over the ham;
