TO COLLAR A FLANK OF BEEF

Original Instructions

1. 1

   Procure a well-corned flank of beef—say six pounds

2. 2

   Wash it, and remove the inner and outer skin with the gristle

3. 3

   Prepare a seasoning of one teaspoonful each of sage, parsley, thyme, pepper and cloves

4. 4

   Lay your meat upon a board and spread this mixture over the inside

5. 5

   Roll the beef up tight, fasten it with small skewers

6. 6

   Put a cloth over it, bandage the cloth with tape

7. 7

   Put the beef into the stew-pot, cover it with water to the depth of an inch

8. 8

   Boil gently six hours

9. 9

   Take it out of the water, place it on a board without undoing it

10. 10

    Lay a board on top of the beef, put a fifty pound weight upon this board

11. 11

    Let it remain twenty-four hours

12. 12

    Take off the bandage, garnish with green pickles and curled parsley, and serve