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Pickled Mutton*
Preparation info
- Difficulty
Easy
Appears in
Published 1990
Ingredients
Three and a half pounds Four quarts Six o
Method
Wipe meat and lay in salted water over night. Pour off liquid. Bring salt and other ingredients to boil in the water, allow to cool, pour into a stone crock, lay in the meat and leave for 14–21 days; hang up and use as required.
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