A Book of Mediterranean Food

from the leg of mutton, taking care
not to damage the flesh. Lard the
surface with 5 or 6 rows of little
pieces of bacon, close to each
other. Put the leg of mutton into a
terrine and pour over the cold
marinade. Leave the meat 2 or 3
days in summer, 4 or 5 days in
winter. Turn it over with a fork (do
not touch with the fingers).
Remove any pieces which may be
sticking to the meat and wipe
thoroughly (important). Put into a
roasting dish with melted butter or
lard. Start to cook over a very hot
fire; this is important, as in a
medium oven the meat will boil