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LEG OF LAMB, Greek
Wash and dry leg of lamb with paper towels. Make incisions in several parts and put in garlic slices, salt and pepper. Rub outside with lemon. Sprinkle with salt and pepper and thyme. Roast in a moderate oven.
Contributed by Miss Ann Arpajolu, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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