The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H.

To Coller Beef the best way.

Take a piece of the thin Flanck of Beef, let it be cut broader by two Inches at the thin end than at the thick end, take off the inward and the outward skins; and if it be a large piece of Beef, then take six Ounces of Salt-Petre and beat it fine, and a quart of Petres-Salt, and a quart of Bay-Salt, and beat it very fine, and rub on the Salt-Petre first, and then the Petre-Salt, and then the Bay-Salt, and let it lie in Salt a Night and two days, then take half an Ounce of Nutmegs, half an Ounce of Mace, one Ounce of Pepper, and a few Cloves, and beat them all, but not too fine, then wash the Beef in a Pale of Pump-water very clean, and dry it in a course Cloath, then season it with your Spice all over,

and roul it up hard, and bind it up close with broad Tape, and put it in a deep Earthen pot, and put to it a quart of Clarret, and a Pound of Butter, and tye it over with double Paper, or cover it over with course Past, and bake it with Houshould-Bread, and when it is bak'd, take it out of the Pot, and roul it up in a Course Towel, and tye it at both ends, and hang it up to drain till it is cold, then wrap it up in white Pa∣per, and keep it in a dry place, but not near the fire, to keep it for use.