Brine-Cured Mutton

How to make it

1. 1

   The meat is washed, rubbed with salt, saltpeter, and sugar, and placed in a deep dish; turn it in the brine now and then, and let it lie thus for 3 days and nights.

2. 2

   Set it over the heat in boiling water, enough that it stands well above, and boil about 2 hours. Serve with various vegetables.

3. 3

   The stock is used for soup, e.g. green or yellow pea soup, white cabbage soup, barley broth, etc.

4. 4

   Brine-cured mutton, preferably the ribs, can be steamed. Then brown in its own fat in the frying pan. Serve with cooked apples, prunes, hot vegetables, and mashed potatoes.