Collared Beef

Ingredients

• 6 pounds thin flank of beef
• 0.5 ounce saltpetre
• 0.5 ounce pepper
• 4 ounces bay salt
• 4 ounces common salt
• 7 ounces treacle
• herbs
• spices and juniper berries

Instructions

1. Mix together half an ounce of saltpetre, half an ounce of pepper, four ounces of bay salt, and four ounces of common salt.
2. Rub this mixture well all over the thin flank of beef (6 to 7 pounds).
3. Let it cure in the pickling mixture for four days.
4. After four days, add seven ounces of treacle to the pickle.
5. Turn the beef daily in the pickle for a week or more (8 to 10 days total).
6. Remove the beef from the pickle and dip it into water.
7. Bone the beef and skin the inside.
8. Roll the beef tightly and bind it up very securely.
9. Lay the bound beef into cold water and boil it for three and a half hours.