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Ham, Mutton, Smoked

Choose a large, fresh leg of mutton; have it cut into the shape of a ham, let it hang for two or three days, then rub it well with a pound of salt, a quarter of a pound of moist sugar, and an ounce of saltpetre, pounded and made warm before the fire. Be careful to cover the hole of the shank with the mixture. Put it in a deep dish, and rub it well with the pickle every day for a fortnight, then drain and dry it; put it under a heavy weight for one day, and hang it in smoke for a week or more. It may be either boiled or broiled. Probable cost, 10d. per pound.