Dry Mutton as Dutch-Beef

Ingredients

• a middling leg of mutton
• half a pound of brown sugar
• an ounce and half of salt-petre
• a pound of common salt

Method

1. 1

   Rub the mutton with brown sugar and let it sit for 24 hours.

2. 2

   Mix salt-petre with common salt and rub it on the mutton every other day for 9 days.

3. 3

   Hang to dry for 3 days, then smoke in a chimney.

4. 4

   Boil like other hams and cut into shivers when cold.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 31. The excerpt below is the record exactly as published.

a middling leg of mutton, then take half a pound of brown sugar, and rub it hard all over your mutton, and let it lie twenty-four hours; then take an ounce and half of salt-petre, and mix it with a pound of common salt

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