ven or eight hours. Put the beef
under a good weight while hot, without undoing it: the shape will then
be oval. Part of a breast of veal rolled in with the beef, looks and
eats very well.

COLLARED EEL. Bone a large eel, but do not skin it. Mix up pepper, salt,
mace, allspice, and a clove or two, in the finest powder, and rub over
the whole inside: roll it tight, and bind it with a coarse tape. Boil it
in salt and water till done enough, then add vinegar, and when cold keep
the collar in pickle. Serve it either whole or in slices. Chopped
parsley, sage, a little thyme, knotted marjoram, and savoury, mixed with
the spices, greatly improve the taste.

COLLARED MACKAREL. Do them the same as eels, omitting the herbs.

COLLARED MUTTON. Take out the bones and gristle of a breast of mutton,
lay the meat flat, and rub it over with egg. Mix some grated bread,
pounded cloves and mace, pepper, salt, and lemon peel, and strew over
it. Two or three anchovies, washed and boned, may be added. Roll the
meat up hard, bind it with tape and boil it; or if skewered, it may
either be roasted or baked.

COLLARED PORK. Bone a breast of pork, and season it with thyme, parsley
and sage. Roll it hard, tie it up in a cloth, and boil it. Press it
well, take it out of the cloth when cold, and keep it in the liquor it
was boiled in.

COLLARED PORK'S HEAD. Clean it well, take out the brains, rub it with a
handful of salt, and two ounces of saltpetre. Let it lie a fortnight in
brine, then wash it, and boil it till the bones will easily come out.
Lay it in a dish, take off the skin carefully, take out the bones, and
peel the tongue. Mix a handful of sage, a little thyme, and four shalots
chopped fine. Put the meat to it, and chop it into pieces about an inch
square. Put a thin cloth into an earthen pot, lay in the meat, cover the
cloth over, and press it down. Set the pot in the liquor again, boil it
nearly an hour longer, then take it out, place a weight on the cover
within side, and let it remain all night. Take it out, strip off the
cloth, and eat the collar with mustard and vinegar.

COLLARED SALMON. Split such part of the fish as may be sufficient to
make a handsome roll, wash and wipe it; and having mixed salt, white
pepper, pounded mace, and Jamaica pepper, in quantity to season it very
high, rub it inside and out well. Then roll it tight and bandage it, put
as much water and one third vinegar as will cover it, adding bay
lea