Pickle Foe Mutton Hams, and Tongues

Ingredients

• 1 cup coarse sugar
• 1 cup common salt
• 1 cup coarse sea salt (formerly 'bay salt')
• 1 ounce saltpetre
• 1 ounce sal prunel
• ½ ounce black pepper, ground
• ½ ounce allspice, ground
• ½ ounce juniper berries, ground
• ½ ounce coriander seeds, ground

Directions

1. Mix equal parts of coarse sugar, common salt, and coarse sea salt.

2. Add 1 ounce each of saltpetre and sal prunel for every pound of the mixture.

3. Incorporate ½ ounce each of ground black pepper, allspice, juniper berries, and coriander seeds.

4. Bruise or grind the spices, dry them before the fire, and mix them into the salt mixture while hot.