Beef, Collared.--Take 14-16 lb. of the flank of a well-fed beast; cut square or oblong and take off the inner skin; make a brine of bay salt and water to float an egg, and let the meat lie covered in it for one week; take out, dry well, and rub all over with finely powdered saltpetre; let remain for a week longer in the former pickle, then wipe it completely dry, and beat 1 oz. powdered white pepper, 1½ oz. grated nutmeg, 1 oz. mace, 1 oz. cloves, and four shallots, shredded fine, into a paste (in a mortar); spread evenly and completely over the inner side of the meat; roll up the beef as closely as possible, tie tightly round with tape, and hang up to smoke for a fortnight. Beef, Corned.--The following is a very old and excellent recipe for corning beef, called “Pocock pickle”; 4 gal. fresh water, 1½ lb. coarse brown sugar, 2 oz. saltpetre, 7 lb. common salt; put all into a boiler, take off the scum as it rises, and when well boiled let it remain to get cold. Have sufficient to cover the meat, lay a cloth over it, and keep the meat pressed down by means of bricks or any weight. The same pickle may be used again by re-boiling and adding a small quantity of each ingredient fresh. Beef Hams.--Take the leg of a prime young heifer, rub well with common salt, and let lie a day and night to extract the blood; wipe dry, and put under a press to flatten; cut in the shape of a common ham. For every 12 lb. of beef, allow 1 lb. each coarse sugar, common salt, and bay salt, and 1 oz. saltpetre; rub this mixture in well, in all parts, for a month, turning the meat every day, at least; take out of pickle, rub dry, and give a good coat of coarse oatmeal and bran mixed, which will adhere by friction with the hand; smoke as hams, not less than a month. Beef, Potted.--2 lb. lean beef, 6 oz. butter, 1 teaspoonful each pepper, salt, and mace. Free the beef from all skin and gristle, and put it into an earthenware jar with 1 gill water; cover, and place it in a deep stewpan full of boiling water, and simmer slowly for 5 hours. Take out the beef, mince it very finely, and pound it in a mortar with the above-named seasoning; when smooth, add the butter. Press the mixture into small pots, pour clarified butter over the top when cool, tie down, and keep in a cool place. Beef, Spiced.-½ lb. common salt, 1 oz. saltpetre, 2 oz. bay salt, 3 oz. moist sugar, ¼ oz. whole pepper, ¼ oz. long pepper, 2 blades mace, ¼ oz. whole allspice, 2 bay leaves, 5 or 6 sprigs of thyme, ditto marjoram, 2 stalks basil, 4 or 5 of white savoury. The whole to be boiled in 3 pints water for ½ hour, the saltpetre and bay salt to be pounded. The beef to be rubbed all over with a little salt previous to its being put in the pickle, when that is cold; 14-15 days to remain in pickle, turned often. This quantity of pickle is for a piece or hand of beef of 8 lb.