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Mutton, Saddle of, Roasted

A saddle of mutton, if hung in a cool airy place, will improve with keeping from one to three weeks, according to the weather; but as this part of the sheep is the most tender and delicate, it may, if liked, be roasted in from four to five days. If not for a large family, get the joint well trimmed; the flaps, tail, and chump end may be cut away, which will considerably lessen the weight, and be found more advantageous to the purchaser, even at a higher price per pound. In its entire state it is considered an expensive joint, consequently people of moderate means and family, unless so accommodated by the butcher, can seldom order it. Roast as before directed for roast loin (see MUTTON, LOIN OF, ROASTED). The joint should be skinned, and the skin tied over it securely until within half an hour of its being sent to table, when it should be removed, and the surface browned and frothed. It should be of a pale brown colour. Make a gravy in the dripping-pan: do not pour it over the meat, but put a little in the dish, and more in a tureen, with red currant jelly or port-wine sauce. Time, ten pounds, two hours and a half, or less if liked underdone. Probable cost, 10d. per pound. Sufficient for seven or eight persons.