INGREDIENTS

INSTRUCTIONS

You will need a large saucepan and a large crock. Dissolve the salt in the
water to make a brine.  Add the sugar. Put the leg of lamb in a large crock
and pour enough brine over it to cover it completely. Put a weight on top
to keep it underwater. Leave to take the salt in a cool pantry (not below
the freezing point, or the salting process comes to a halt) for 2 weeks for
a leg weighing 8 lbs (roughly 2 days per pound of meat.)
Take the leg out after the allotted time and rinse thoroughly so that you
do not get too salty a rind. Hang it out to dry in a well-aired cool
pantry, wrapped in a loose bag of cheesecloth or muslin to protect it from
flies.  It will be dry, delicious, and ready to eat in 2 to 3 months.
Serve, sliced very thin with a sharp knife, as part of an indoor picnic
meal, with sweet butter, fresh hard-boiled eggs, a sliver of 'geitost' (the
Norwegian sweet brown cheese), and flat bread or potato pancakes to wrap
around each morsel.  A bowl of sour cream and some fresh raspberries can
follow as a replacement for Norwegian cloudberries.
Yield:  3 to 5 lbs dried meat.  Allow 1/4 lb of dried meat per person.
Time:   Start 3 months before you need it; 20 minutes
From:  "The Old World Kitchen - The Rich Tradition of European Peasant
Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer,
Cooking Echo, 7/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“There’s hope. There’s God.”