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Roast Saddle of Mutton
Trim the joint carefully, roast it at a brisk, clear fire; baste frequently, and when done dredge it plentifully with salt, and serve with the gravy well freed from fat.
Seventeen hundred recipes from the housewives of Old Virginia — Sally Lunn and beaten biscuit, brandy peaches and Brunswick stew — gathered in 1879 by Patrick Henry's granddaughter, with tributes from the First Lady down.
Home › Cookery › Roast Saddle of Mutton
Trim the joint carefully, roast it at a brisk, clear fire; baste frequently, and when done dredge it plentifully with salt, and serve with the gravy well freed from fat.