When it has lain thus to season, get some Sweet-Marjoram, a little
Winter-Savoury, some Red Sage-leaves, and a little Thyme, and shred them
small; among which put an Ounce of Pepper ground small, half an Ounce of
Cloves and Mace beat, and a Handful of Salt; mix these together, and stew
the mixture thick over the inside of your Meat, that when it is roll'd up,
it may be equally bound in with the Turnings of the Beef: then provide some
thin Slices of the same Beef to lay before the first Turn, that the Collar
may not be hollow in the middle. This must be roll'd as hard as possible,
so that every Part is equally press'd to each other; then get some Tape
about an Inch wide, and bind it hard about your Collar of Beef, in a
Screw-like manner, till you have closed your Collar from top to bottom as
tight as can be; observing to bind the top and bottom in an extraordinary
manner with strong Packthread. Put this in a glazed earthen Pan, with as
much Claret as will cover it, putting over the whole some coarse Paste, and
send it to the Oven to stand five or six Hours. When it is baked enough,
take out your Collar, and set it upright till it be cold, and then take off
the Fillets, or the Tape that braced it together, and keep it for use.
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