into the pot in which you stew it
with some weak broth; then add slices of fat bacon, fat of veal, any
pieces of fat meat, the more fat the better, especially of veal, also a
pint of brandy, a full pint of wine, a handful of bay-leaves, a few
cloves, and some blades of mace, about two large carrots, one dozen of
large onions, a good bundle of sweet-herbs, some parsley, and two or
three turnips. Stew it exceedingly gently for eight hours. The broth
should cover the meat while it is stewing, and keep the slices of fat as
much over it as you can; the seldomer you uncover the pot the better.
When you think it sufficiently tender, which try with your finger, take
it off, and, though it may appear tender enough to fall to pieces, it
will harden sufficiently when it grows cold. It should remain in the pot
just as it is taken off the fire till it is very nearly if not quite
cold. It will eat much better for being so left, and you will also not
run the risk of breaking the beef in pieces, as you would by removing it
whilst hot.

_Collar of Beef._

Bone the navel and navel round; make sufficient pickle to cover it, as
strong as to bear an egg, with bay salt; beat two ounces of saltpetre
very fine, and strew half of it on your beef before you lay it in your
pickle. Then lay it in an earthen pan, and press it down in the liquor
with a weight, as it must be all covered. Let it remain thus for four or
five days, stirring it however once every day. Take it out, let the
brine drain from it, lay it on a table, and season it with nutmeg,
pepper, cloves, and mace, some parsley, thyme, and sweet marjoram, of
each a little, and eight anchovies sliced; roll it up with these like
brawn, and bind it quite fast with strong tape. Then put it into a pan,
deep enough for it to stand upright; fill the pan with water, and cover
it with paste. Make your oven very hot, put it in, and let it remain
there five or six hours; then take it out, and, having removed the tape,
roll it in a cloth; hang it up till cold. If you think it not salt
enough, before you bake it, put a little salt with your spice and herbs,
for baking in water abates much of its saltness.

_Another._

Salt a flank of beef with white salt, and let it lie for forty-eight
hours. Wash it, and hang it in the wind to dry for twenty-four hours.
Then take pepper, salt, cloves, saltpetre, all beaten fine, and mix them
together; rub the beef all over; roll it up hard, and tie it fast wi