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MUTTON, ROAST, WITH GARLIC (a German recipe)

Separate a garlic bulb into the smallest cloves, and envelop each one in a leaf of green sage. Beat the joint-leg or shoulder-take off the skin, and force the garlic well into the middle of the mutton by several holes made for the purpose. Secure the openings, rub the joint with pepper and salt, and roast in the usual way. Long strips of shallot are often used instead of garlic; these are put in with the larding-pin all over the mutton. A few tarragon-leaves or tarragon vinegar, a tea-spoonful of caraway-seeds, a quarter of a pint of beer, and the same quantity of water should be put into the dripping-pan to baste the meat. Time, a quarter of an hour to the pound.