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Lamb, Saddle of, Boned, Rolled, and Braised

Take all the bones from a saddle of lamb--if possible, without injuring the upper part of the skin. Lay the meat on the table, skin downwards, and spread over it a pound of good veal forcemeat. Roll it round and round, bind it securely, with plenty of tape, skewer slices of fat bacon over it, and put it into a braising-pan, with a pint and a half of white stock, three carrots, two onions, a bunch of sweet herbs, two or three sticks of celery, and a dozen pepper-corns. Simmer gently for an hour and a half. Take out the meat, drain it, and, without removing the tape, place it between two dishes; put a heavy weight upon the top, and let it remain until it is quite cold and firm. Cover it with a coating of white sauce; let this stiffen, then brush the roll over with beaten egg, and cover it with light bread-raspings mixed with a tea-spoonful of grated Parmesan. Put the saddle in a moderate oven half an hour before it is wanted, that it may be heated through, and serve it on a hot dish. Garnish with dressed vegetables. Instead of being egged and bread-crumbed, the saddle may, after pressing, be heated in a little of the stock in which it was cooked, and served with dressed vegetables and Allemande sauce. Probable cost, 1s. per pound. Sufficient for nine or ten persons.