WASH and dry melts and remove all thick outside skin; cut into squares; put into a bowl, add a crushed clove of g,arlic, two cloves, six peppercorns, one bay-leaf, sprig, of parsley, one sliced onion, salt, and one-half cup vinegar. Let melts remain in this for three hours, turning, occasionally. When ready to cook, drain meat, dry, and fry in butter; take up meat and fry one onion in the sauce butter; add a tablespoonful of flour, and brown; stir in the strained liquid that melts were soaked in and two cups of stock. Put melts into this and simmer slowly for about two hours. Remove them, strain sauce, put the meat into dish, pour sauce over, garnish round with boiled string beans.
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