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Mutton, Leg of, to Marinade

Get the skin taken off the leg, and with three or four large juicy onions, which should be halved, rub the mutton until it is well impregnated with their juice. Afterwards lay it into a marinade of the following ingredients. Four cloves of garlic, a dozen or more of bruised peppercorns, and four cloves, a bunch of herbs, and one of parsley, with a dessert-spoonful of salt, infused in equal quantities of vinegar and water (a quart in all). The dish should be from five to six inches in depth, that the marinade may surround the meat well. Keep it in this twenty-four hours, then again rub it with four more fresh onions, and return it, this time on the other side, to the marinade for the same space of time. Hang to drain all the next day, then wipe dry, and roast the leg in a buttered paper, and serve with red currant jelly. Time, three hours to roast.