1/2 cup each finely chopped celery, carrot and onion

2 tablespoons drippings or other fat

3 cups vinegar 3 cups water

1 leg lamb or mutton 1/2 teaspoon each of powdered thyme and marjoram

6 whole cloves

1 clove garlic

2 tablespoons chopped parsley 12 peppercorns

1/2 bay leaf 1 tablespoon salt 1 pint sour cream 1/2 pint stock

Saute celery, carrot, and onion in drippings until light brown, add vinegar and water and cook until vegetables are tender. Cool. Place meat in deep dish, pour first mixture over meat, being careful to have meat entirely covered. Add seasonings. Marinate meat in this mixture for 24 hours. Drain and dry thoroughly. Place in roasting pan, bake in moderately slow oven (300° to 325° F.) for 30 minutes. Add sour cream and stock, cover and cook until tender, allowing 30 to 3 5 minutes per pound. Baste frequently. Boil liquor in which meat was marinated until only a small amount remains, strain and pour over meat when serving.