![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/meat.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
80
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
7 lbs. of the thin end of the flank of beef, 2 oz. of coarse sugar, 6 oz. of salt, 1 oz, of saltpetre, 1 large handful of parsley minced, 1 dessertspoonful of minced sage, a bunch of savoury herbs, 1/2 teaspoonful of pounded allspice; salt and pepper to taste.
👨🍳 Method
Choose fine tender beef, but not too fat; lay it in a dish; rub in the sugar, salt, and saltpetre, and let it remain in the pickle for a week or ten days, turning and rubbing it every day. Then bone it, remove all the gristle and the coarse skin of the inside part, and sprinkle it thickly with parsley, herbs, spice, and seasoning in the above proportion, taking care that the former are finely minced, and the latter well pounded. Roll the meat up in a cloth as tightly as possible, in the same shape as shown in the engraving; bind it firmly with broad tape, and boil it gently for 6 hours. Immediately on taking it out of the pot, put it under a good weight, without undoing it, and let it remain until cold. This dish is a very nice addition to the breakfast-table.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Collared Beef recipe from Mrs. Beeton's classic cookbook, expecting a labor of love, and I was not disappointed. The process of curing and rolling the beef was therapeutic, and the resulting dish was a revelation. I found the sage and parsley infused the beef with a depth of flavor that was surprisingly fresh and vibrant, given the age of the recipe. This dish is perfect for the vintage-inspired home cook looking to impress with a show-stopping centerpiece. The key detail that delighted me was the transformation of the beef — from a humble cut to a beautifully seasoned, rolled masterpiece. Serving it thinly sliced, I could see why this dish would have been a prized addition to a Victorian breakfast table. It's a labor-intensive recipe, but the results are well worth the effort for a special occasion.
