Pickled Mutton*


  • Three and a half pounds Salt
  • Four quarts of water
  • Six ounces of Sugar
  • Two to three ounces of Saltpetre
  • About sixteen pounds of Mutton


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.