Leg of Mutton

Mutton should be kept and hung several days, rub it all over with an onion, or a small piece of garlic, baste from time to time, with tarragon vinegar and black pepper. Make a mop with a nice clean rag and mop it all over several times. Roast it and serve hot, do not let it stand.

From page 20 of the 1904 edition.

Original page from the book