How To Coller A Brest Of Veale

This recipe is from the late 1600s, found in Jane Dawson's manuscript. Collaring meats was a popular preservation method before refrigeration, involving rolling, spicing, and simmering in a pickling liquor. The breast of veal—once an inexpensive and prized cut—was transformed into a delicacy that could be kept for days, and served in slices. At the time, sage and other strong herbs both flavored and preserved the meat. The use of 'small beer' (a weak, everyday ale) and vinegar for pickling reflects how important layered preservation was before modern technology.

Historically, cooks would have used a large, heavy knife for boning, and a wooden chopping board. Chopping herbs and pounding spices was done with a simple knife and mortar and pestle. The rolled veal was tied with strong thread or tape (‘inkell’). Boiling was done over an open hearth in large copper or iron pots. Storage would have been in glazed earthenware pans or deep wooden troughs, covered with clean cloths or tied bladders.