This is another very characteristic Norwegian dish. The legs of mutton used are generally about 8 or 9 lbs. They are well rubbed over with 5 handsful of salt, mixed with 1 tablespoon of sugar, and 1 of saltpetre. They are then put on a wooden tray and left standing for 3 days, being frequently turned. They are dried, but not too much and sent to be smoked. When smoked, the legs of mutton should be hung in a dry cool place with plenty of fresh air. When done in October, they should hang till June. If they appear to get mouldy they should be carefully wiped with a cloth. This smoked mutton is cut into thin slices and can be eaten uncooked with scrambled eggs. After hanging for only a month or two the leg of mutton can be boiled and served with different kinds of vegetables.