Collared Beef from Modern Cookery for Private Families by Eliza Acton
Only the thinnest part of the flank, or the ribs, which are not so generally used for it, will serve conveniently for collaring. The first of these should be hung in a damp place for a day or two, ...
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Ingredients
- salt, 8 oz.: 10 days.
- Beef, 8 lbs.
- sugar, 3 oz.
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