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Saddle of Mutton, or Lamb

This cut of meat should always be prepared at the butcher's. Before cooking, wipe thoroughly, sprinkle with salt and pepper and at last moment dredge with flour. Sprinkle flour on bottom of dripping-pan, place the saddle on rack and bake in hot oven an hour or more, according to size, basting every fifteen minutes. Serve with mint sauce or currant jelly. Do not use a made gravy for this dish.