tock of beef, cleanse it from the skins, and cut it
into small pieces, then take half as much more beef-suet as the
beef, mince them together very small, and season them with pepper,
cloves, mace, nutmeg, and salt; then have half as much fruit as
meat, three pound of raisins, four pound of currans, two pound of
prunes, _&c._ or plain without fruit, but only seasoned with the
same spices.

_To make a Collar of Beef._

Take the thinnest end of a coast of beef, boil it a little and lay
in pump water, & a little salt three days, shifting it once a day;
the last day put a pint of claret wine to it, and when you take it
out of the water let it lie two or three hours a draining; then cut
it almost to the end in three slices, and bruise a little cochinel
and a very little allum, and mingle it with a very little claret
wine, colour the meat all over with it; then take a douzen of
anchoves, wash and bone them, lay them on the beef, & season it with
cloves, pepper, mace, two handfuls of salt, a little sweet marjoram,
and tyme; & when you make it up, roull the innermost slice first, &
the other two upon it, being very well seasoned every where and bind
it up hard with tape, then put it into a stone pot a little bigger
than the collar, and pour upon it a pint of claret wine, and half a
pint of wine vinegar, a sprig of rosemary, and a few bay-leaves;
bake it very well, and before it be quite cold, take it out of the
pot, and you may keep it dry as long as you please.

_To bake a Flank of Beef in a Collar._

Take flank of beef, and lay it in pump water four days and nights,
shift it twice a day, then take it out & dry it very well with clean
cloaths, cut it in three layers, and take out the bones and most of
the fat; then take three handfuls of salt, and good store of sage
chopped very small, mingle them, and strew it between the three
layers, and lay them one upon another; then take an ounce of cloves
and mace, and another of nutmegs, beat them very well, and stew it
between the layers of beef, roul it up close together, then take
some packthred and tie it up very hard, put it in a long earthen
pot, which is made of purpose for that use, tie up the top of the
pot with cap paper, and set it in an oven; let it stand eight hours,
when you draw it, and being between hot and cold, bind it up round
in a cloth, tie it fast at both ends with packthred, and hang it up
for your use.

Sometimes for variety you may use slices of b