Corned Mutton

Ingredients

• 6 lbs. breast of mutton
• 2 ozs. salt
• 1 oz. brown sugar
• 0.5 oz. saltpetre

Method

1. 1

   Cut off all the shoulder-part and joint the mutton before corning.

2. 2

   Lay the meat in a flat bowl, first rough-salting it with just a sprinkling of salt and throwing away the liquid formed.

3. 3

   Now take the mixture of salt, sugar and saltpetre and rub all well into the meat and leave in the bowl for three days.

4. 4

   Then boil it in water at boiling-point till quite tender, when the bones will come out easily.

5. 5

   Let it cool, putting a flat plate and a weight on it to flatten it.

6. 6

   When cold it can be put on the side-table like a ham, or for breakfast or luncheon slices are nice grilled, with a sprinkling of bread-crumbs and pepper.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 46. The excerpt below is the record exactly as published.

CORNED MUTTON April fine bread-crumbs, seasoned with cayenne or ordinary pepper and salt Fry them slowly in butter or dripping till nice and tender ; when done cut in tiny squares like dice. Take four eggs (two will do if eggs are scarce), beat them up with a little milk, then mix in the minced kidneys and fry all in a pan as you would “scrambled eggs,” and pour over squares of toast, buttered, before serving. This quantity makes a large dish. Corned Mutton. — Another old-fashioned Cape breakfast dish is corned mutton, as we used to do it at Groote Poste. For this you want — 6 lbs. breast of mutton. 2 ozs. salt. I oz. brown sugar. ^ oz. saltpetre

Cook this with the app: pantry check, scaling, and the assistant.