| How To Cook: |
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1. Lard the underneath of the joint with fat ham or bacon.
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2. Fry in butter till colored and moisten with a pint of sour cream, pepper, cloves, bay leaf and white wine.
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3. Braise slowly for 3 hours, basting frequently with the sauce.
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4. Skim off the fat from the sauce; squeeze in the lemon juice and a little coarse pepper from the pepper-mill.
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