| How To Cook: |
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1. Season the meat with salt and pepper and put in a deep dish with some white wine and a clove of garlic; let it stand in this marinade for several hours, turning it often.
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2. Remove the garlic, pour off half the wine, brush the joint over with melted butter and lard and roast it in a moderate oven (375°F) until done; baste frequently with the sauce.
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