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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,

This article text was automatically generated and may include errors. View the full page to see article in its original form.I whakaputaina aunoatia ēnei kuputuhi tuhinga, e kitea ai pea ētahi hapa i roto. Tirohia te whārangi katoa kia kitea te āhuatanga taketake o te tuhinga.
Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/periodicals/NZLIST19491223.2.42.3

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 22, Issue 548, 23 December 1949, Page 22

Word count
Tapeke kupu
125

Spiced Mutton New Zealand Listener, Volume 22, Issue 548, 23 December 1949, Page 22

Spiced Mutton New Zealand Listener, Volume 22, Issue 548, 23 December 1949, Page 22

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