Spiced Mutton
Have shoulder of mutton boned by butcher. Mix 4 oz. coarse brown sugar, 1 dessertspoon powdered cloves, 1 teaspoon ground macé, 1 teaspoon pepper, 1 saltspoon ground ginger, and rub into the shoulder. Next day rub in 3 oz. common salt. Turn twice a day, rubbing occasionally with the pickle tor 8 or 9 days. Then roll up and tie. It may be boiled or eooked in rashers. A home cure tor lamb, mutton and tongue may be made thus: Two gallons water, 2 Ib. coarse sugar, 242 Ib. salt, 2 oz. saltpetre. Boil all for 20 minutes, skimming carefully. When cool it is ready for use. An ox tongue should be in pickle about 12 days, lamb and young mutton 10 days,
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19491223.2.42.3
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New Zealand Listener, Volume 22, Issue 548, 23 December 1949, Page 22
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125Spiced Mutton New Zealand Listener, Volume 22, Issue 548, 23 December 1949, Page 22
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