To properly age lamb, saturate muslin cloth with vinegar and wrap meat. Then wrap in heavy brown paper and bury in your garden for five days. Never bury twice in the same place, however, for it will absorb a musty odor.
Remove excess fat and sinew. Rub with garlic salt or make incisions and fill with bits of garlic bud. Scald with hot vinegar, season and let stand for 2 hours. Roast at
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