wine vinegar (this is an old recipe
from the days when tastes were
robust and the powerful taste of a
vinegar marinade was liked.
Nowadays a marinade of wine, red
or white, plus a tablespoon or two
of wine vinegar is more suitable)
seasoned with salt, pepper,
coriander seeds, juniper berries, 2
cloves of garlic, a branch of thyme,
a bay leaf, cloves, a branch of
basil, a branch of sage, mint, and
parsley. Turn the meat each day.
Take it out and wipe it. Put it in a
very hot oven for the first 15
minutes and leave it to cook 2
hours in a moderate oven. Serve it
ff
(ff)
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