PICKLING MUTTON
A CANADIAN METHOD. The following is a Canadian method of pickling mutton: —The ingredients are: 11 gallons of water, 21b of coarse salt, -lib brown sugar, 1 teaspoon saltpetre. Put all the ingredients in a tin and bring to the boil for three minutes. Then remove from the fire and stand until cold. Put the mutton in, bring it to the boil, and boil for five minutes. Then put a weight on the meat to keep below the surface of the brine, and put it in a cool place. A kerosene tin will do very well to use.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19380518.2.22.4
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Wairarapa Times-Age, 18 May 1938, Page 5
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100PICKLING MUTTON Wairarapa Times-Age, 18 May 1938, Page 5
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