Polish Roast Mutton.

Just 4 u

Season a leg of mutton with salt, pepper and a pinch of cloves. Lay in a baking−pan with 1 sliced onion, 2
celery roots, 3 cloves of garlic and 2 carrots cut fine, 1 bay−leaf, a sprig of thyme and a few peppercorns. Pour
over 1 cup of vinegar and 1 cup of hot water. Dredge with flour and let bake in a hot oven. Baste often with
the sauce in the pan until nearly done; then add 1 pint of sour cream and let bake until done. Thicken with
flour; boil up and pour over the roast.