| How To Cook: |
|
|
1. Mix coarse salt, saltpeter and sugar.
|
2. Work this mixture well into a large leg of mutton or lamb; place on a dish and as the mixture dissolves, scoop it up with a spoon and drip it over the meat at intervals during 3 - 4 days.
|
3. Dry the meat well and have it lightly smoked, then hang in a dry and airy place until it is cured; it will shrink to about half the original weight.
|
4. When the mutton is ready, it should be cut in thin slices (remove the outer fat edge as it is sometimes slightly rancid) and served with fried eggs, or as a main dish with new spring vegetables, new potatoes and fresh butter.
|
5. Alternatively it may be used after hanging for only 2 months, when it should be cooked whole and eaten hot with vegetables.
|
|
NOTE:
|
|
This is prepared towards the end of the autumn season and is then ready for eating 7 to 8 months later.
|
| |
