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MUTTON, SADDLE OF (a la Portugaise)

Prepare a marinade as follows. Boil together, in two quarts of port wine mixed with a pint of vinegar, a couple of onions each stuck with six cloves, six bay-leaves, two large carrots, half a dozen small turnips, a bunch of parsley, and a clove of garlic or three shallots. Put the mutton into a rather deep dish, first neatly trimming the top and flaps, and removing with the skin any excess of fat; pour the boiling marinade over it, and keep it basted often until cold; then turn the meat in it once a day, and, in five or six days, drain, wipe dry, and roast for a quarter of an hour over the usual time for mutton, covering it with a buttered paper, and basting constantly until done. Serve with a gravy from the meat to which a little of the marinade has been strained and a good quantity of currant jelly been added. Time for ten pounds, two hours and three-quarters. Probable cost, 10d. per pound. Sufficient for seven or eight persons.