it in the flesh, skewer it well and roast it nicely; when nearly done,
dredge and froth it; garnish with scraped horse-radish.

* * * * *

TO COLLAR A FLANK OF BEEF.

Get a nice flank of beef, rub it well with a large portion of saltpetre
and common salt, let it remain ten days, then wash it clean, take off
the outer and inner skin with the gristle, spread it on a board, and
cover the inside with the following mixture: parsley, sage, thyme
chopped fine, pepper, salt and pounded cloves; roll it up, sew a cloth
over it, and bandage that with tape, boil it gently five or six hours,
when cold, lay it on a board without undoing it, put another board on
the top, with a heavy weight on it; let it remain twenty-four hours,
take off the bandages, cut a thin slice from each end, serve it up
garnished with green pickle and sprigs of parsley.

* * * * *

TO MAKE HUNTERS' BEEF.

Select a fine fat round weighing about twenty-five pounds, take three
ounces saltpetre, one ounce of cloves, half an ounce of alspice, a large
nutmeg, and a quart of salt; pound them all together very fine, take the
bone out, rub it well with this mixture on both sides, put some of it at
the bottom of a tub just large enough to hold the beef, lay it in and
strew the remainder on the top, rub it well every day for two weeks, and
spread the mixture over it; at the end of this time, wash the beef, bind
it with tape, to keep it round and compact, filling the hole where the