Take a flanke of the youngest beef you can get and cut it into 3 pieces
& put it into a paile of plump water and put 2 quarts of salt peeter to
it and so let it lay 4 days then take it out and take nutmegs cloves
and mace a reasonable quantity and a little pepper beat altogether
then take a handfull of sage and half as much young bay leaves shred
very small and mingle ye spices and them together and strew them
between every laying of beef and so rowle it up in collers very close
and keep fast with skewers as you tie it up then put in a pot with 3
pints of claret wine and a gallon of strong broth of mutton or fresh
beefe before you lay your coller beefe in water take off the scumme in
the inside and when you put the collers in the pot cover it with the
scumme then lay the over scumme 3 pounds of beefe sewit the pot must be
very close past’d up and set in the oven with brown bread & stand 10
hours then take it out of the pot from the liquor and keep them dry for
your eating.