Get your butcher to leave the tail attached to a leg of fine fat wether
mutton, which you may hang as long as ever the weather will permit.
Carefully remove the outer skin, and rub half a pint of pure olive oil
well into all parts of it, lying in a deep dish. Put into a jug
Three large heads of garlic, sliced
Bay salt, a teaspoonful
Allspice, bruised, ¼ oz.
Six dried bay leaves
Or nine green ones
Seven or eight sprigs parsley
Seven or eight sprigs thyme
White peppercorns, ½ oz.
Pour a pint of good vinegar, nearly boiling, over these, cover the
jug close, and let remain till next day. Then add this pickle to the
meat, and rub it well in for half an hour, not disturbing the fat if
possible; slice six large onions, and strew them equally over the
meat, turn it every day twice, and keep always the onions well on the
uppermost part. Continue this for five days, then take it up, wipe it
dry, and rub it for half an hour with a pound of West India molasses,
made hot. Next day wipe it clean, and roast it as venison. Serve with
red-currant jelly liquefied.