1 ounce of black pepper, or ½ ounce of cayenne,
¼ lb. brown sugar,
1 ounce saltpetre,
1¼ lb. salt.
The day after the sheep is killed, mix the sugar, pepper, and
saltpetre, and rub well into the meat for nearly fifteen minutes, until
the outer part of it is thoroughly impregnated with the seasoning. Put
the ham into a large earthenware vessel, and cover it with the salt.
Let it remain thus for three weeks, turning it every day and basting
it with the brine; adding to this, after the first week, a teacupful
of vinegar. When the ham is removed from the pickle, wash with cold
water, then with vinegar, and hang it up in a cool cellar for a week,
at least, before it is used.
Soak an hour in fair water before boiling.
Or if you choose to smoke it for several days after it is corned, it
can be chipped and eaten raw, like jerked venison or dried beef.
Most of the receipts above given will apply as well to lamb as to
mutton. There are several exceptions, however, which you will do well
to note. Lamb should never be boiled except in stews. It is tasteless
and sodden cooked in this manner, on account of its immaturity. But, on
the other hand, a lamb-pie, prepared like one of beef or venison, is
excellent, while mutton-pies have usually a strong, tallowy taste, that
spoils them for delicate palates.
Roast lamb should be eaten with mint sauce (if you fancy it), currant
jelly, and asparagus or green peas. Lettuce-salad is likewise a
desirable accompaniment.