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Braised Saddle of Mutton

Remove the kidneys from a saddle of mutton, cut off the skin covering the fat of both fillets and cut off the flaps or skirts and roll them up underneath. Place some slices of fat bacon in a braising pan, tie the meat around with twine, lay it in the pan and add an onion and a carrot cut in slices; season with salt, pour in a pint of broth and reduce over a clear fire; then pour in water to half its height and braise slowly. When nearly done remove and drain out the meat, pass the liquor through a conical sieve, skim off the fat and add a little white wine. Put the fat with the mutton into a saucepan and finish the cooking in a slow oven, basting frequently and letting it get a good brown. When done place it on a dish and garnish with mashed vegetables, and serve with the strained liquor in a sauceboat.