made Plain and Eajy . 
'255 
Another way to fcafon a collar of beef. 
TAKE the furloin or flank of beef, , or any part you think 
proper, and lay in as much pump-water as will cover it; put 
to it four ounces of falt-petre, five or fix handfuls of white fait, 
let it lie in three days, then take it out, and take half an 
ounce of cloves and mace, one nutmeg, a quarter of an ounce 
of coriander-feeds, beat thefe well together, and half an ounce 
of pepper, ftrew them upon the infide of the beef, roll it up, and 
bind it up with coarfe tape. Bake it in the fame pickle: and 
when it is baked, take it out, hang it in a net to drain, within 
the air of the fire three days, and put it into a clean cloth, and 
hang it up again within the air of the fire ; for it muff be kept 
dry, as you do neats tongues. 
To collar falmon . 
TAKE a fide of falmon, cut off about a handful of the 
tail, wafh your large piece very well, and dry it with a 
cloth ; then wafh it over with the yolks of eggs, then make feme 
force- meat with that you cut off* the tail, but take care of the 
fkin, and put to it a handful of parboiled oyflers, a tail or two 
of lobffer, the yoiks of three or four eggs boiled hard, fix an¬ 
chovies, a good handful of fvveet-herbs chopped final!, a little 
fait, doves, mace, nutmeg, pepper, all beat fine, and grated 
bread. Work all thefe together into a body, with the yolks of 
eggs, lay it all over the flefhy part, and a little more pepper 
and fait over the falmon ; fo roll it up into a collar, and bind it 
with broad tape; then boil it in water, fait, and vinegar, but 
let the liquor boil firft, then put in your collar, a bunch of Tweet 
herbs, fliced ginger and nutmeg. Let it boil, but not too faff. 
It will take near two hours boiling ; and when it is enough, take 
it up : put it into your foufing pan, and when the pick'e is cold, 
put it to your falmon, and let it Hand in it till ufed. Or you 
may pot it; after it is boiled, pour clarified butter over it. It 
will keep longeft fo ; but either way is good. If you pot it, be 
fare the butter be the niceft you can get. 
To make Dutch beef 
TAKE the lean of a buttock of beef raw, rub it well with 
brown fugar all over, and let it lie in a pan or tray two or 
three hours, turning it two or three times, then fait it well with 
common fait and fait petre, and let it lie a fortnight, turning it 
every day ; then roll it very ftrait in a coarfe cloth, put it in a 
cheefe- 
