dful 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. This is cut in thin Slices, and eaten with Vinegar, as are most of the Collar'd meats and Potted meats. This Example is enough for any one either to Collar other Meats by, only observing that such Flesh as is tender, as Pig and a Breast of Veal, must not be salted before they are collar'd, and the Spice or Herbs to be roll'd up with them, may be at discretion; but for the boiling or baking, the Time must be in proportion to their Size, or natural Tenderness. It must nevertheless be observed, that they must be baked or boiled till all the Gravey is out of them; for the Gravey being in them, will contribute to their spoiling by growing musty, or otherways foetid.

We have now Flounders in good Perfection, and besides the common Way of Dressing them, either by boiling them, as mention'd in the former Months, they are also sometimes fried, and sometimes broil'd; but the following is after such a manner, as is extremely agreeable, and will preserve them good a long time