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.
* This is the mutton which they describe as reestit, a Shetland name from the Scandinavian riste meaning to broil or grill. It makes a very fine tasting broth and is available in Lerwick butchers.
© 1990 Catherine Brown. All rights reserved.