The accomplisht cook: or, The art & mystery of cookery

of Beef._ Take the thinnest end of a coast of beef, boil it a little and lay in pump water, & a little salt three days, shifting it once a day; the last day put a pint of claret wine to it, and when you take it out of the water let it lie two or three hours a draining; then cut it almost to the end in three slices, and bruise a little cochinel and a very little allum, and mingle it with a very little claret wine, colour the meat all over with it; then take a douzen of anchoves, wash and bone them, lay them on the beef, & season it with cloves, pepper, mace, two handfuls of salt, a little sweet marjoram, and tyme; & when you make it up, roull the innermost slice first, & the other two upon it, being very well seasoned every where and bind it up hard with tape, then put it into a stone pot a little bigger than the collar, and pour upon it a pint of claret wine, and half a pint of wine vinegar, a sprig of rosemary, and a few bay-leaves; bake it very well, and before it be quite cold, take it out of the pot, and you may keep it dry as long as you please. _To bake a Flank of Beef in a Collar._ Take flank of beef, and lay it in pump water four days and nights, shift it twice a day, then take it out & dry it very well with clean cloaths, cut it in three layers, and take out the bones and most of the fat; then take three handfuls of salt, and good store of sage chopped very small, mingle them, and strew it between the three layers, and lay them one upon another; then take an ounce of cloves and mace, and another of nutmegs, beat them very well, and stew it between the layers of beef, roul it up close together, then take some packthred and tie it up very hard, put it in a long