732 Mutton, like chamois

• a hind quarter of mutton
• vinegar
• ½ spoon allspice
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Hang a hind quarter of mutton in the cold cellar for 3–4 days, then trim off the fat and membranes. Boil together ¾ glasses each vinegar and beer with peppercorns, bay leaves, and 5–6 spoons of crushed j