• 6 slices about ¾ in. thick cut from the middle of the leg
• 3 tablesp. salad oil or oiled butter

Marinade

• 2 dessertsp. vinegar
• 1 teasp. very finely-chopped onion
• ½ teasp. salt
• 1 teasp. finely-chopped parsley
• a pinch of powdered mixed herbs
• ⅛ teasp. pepper

Put the slices of meat into a dish and cover with the marinade. Leave for at least 2 hr., turning and basting occasionally. When ready, drain, dry and brush with the salad oil or melted butter. Grill, turning several times, for about 10–15 min.

Suitable accompaniments are tomato sauce and chipped potatoes; or mushroom sauce, baked tomatoes and chipped potatoes; or stewed mushrooms and brown sauce.