Collared Beef

Ingredients

• 8 lbs beef flank or ribs
• 3 oz coarse sugar
• 1 oz saltpetre
• 8 oz salt
• parsley and other savoury herbs

Instructions

1. Hang the beef in a damp place for a day or two to soften the outer skin.
2. Rub it thoroughly with coarse sugar and leave for a couple of days.
3. After the sugar cure, add one ounce of saltpetre and half a pound of salt, and let the meat cure for ten days total until ready to dress.
4. Remove all bones and the tough inner skin from the cured beef.
5. Sprinkle the underside thickly with parsley and other savoury herbs that have been shred small.
6. Roll the meat very tightly.
7. Secure the rolled meat with a cloth and bind it as closely as possible with broad tape.
8. Place the collared beef in a pot of gently boiling water and boil for nearly or quite five hours.
9. While still hot, place it under a weight or in a press without removing the tape and cloth, allowing it to cool and set.