Erken's 1914 method for curing a leg of lamb: the leg is rubbed with sugar, saltpeter, salt, and water, sits one week, then 8 days in ordinary salt brine, hangs 6 days, is smoked, and cures for about 4 months.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 649 (falt i det fri)
From the slaughtering chapter of "Stor kokebok" (1914), where Erken gives instructions for how the household itself salts, smokes, and cures meat after slaughter. Leg of lamb was cured in the fall and ready to use by late winter.
Mix the salt blend
Stir together sugar, saltpeter, salt, and water into a moist mixture.
Rub the leg
Rub the leg of lamb thoroughly with the mixture on all sides, and place it in a tub. Let it sit for one week, turning it in the brine every day.
Place in brine
Then place the leg in ordinary salt brine for 8 days.
Hang to drain
Hang the leg up freely for 6 days so the brine drains off well.
Smoke and cure
Smoke the leg, then hang it to cure. It is ready to use after about 4 months.
The amount of water is illegible in the OCR text and is given as approximate. Saltpeter is kept as the original states, but marked as optional/replaceable by curing salt in the modern kitchen. Units have been modernized (grams, dl, liters).
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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