To make Collar’d Beef

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 001


Take a Flank of Beef, salt it with white Salt, and let it lie Forty-eight Hours; then take Pepper, Salt, Cloves, Mace, Nutmeg, and Salt Petre, all beat fine, and mix them together; rub it therewith all over the Inside, and roll it up hard, and tie it fast with a Tape; put it in a Pan with a few Bay Leaves, and four Pounds of Butter; cover the Pot with Rye Paste, and bake it with houshold Bread.


Collared Beef (Rollbraten)


Marlene Ernst

Marlene Ernst (Transkription): "To make Collar’d Beef", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 001,
online unter: (07.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.