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Roast Saddle of Mutton

Remove all the fat and skin from a saddle of mutton, chop off the ends of the ribs and take out the cords and veins along the back. Wipe dry with a cloth and rub well inside with salt. Roll the flank under on each side, tie it three or four times across the middle, sprinkle well with flour, salt and pepper and put it in a baking dish with the inside upward so that the fat will be thoroughly cooked. Cover over it a piece of paper well buttered and cook until the fat is brown and crisp and the meat well done. Place on a dish, and serve. Roasted Saddle of Mutton with Chestnut Puree Trim both fillets of a saddle of mutton, lard, fix in a roastingpan and cook in a hot oven, basting constantly, roast for about three-quarters of an hour, remove, sprinkle some salt over and cut the fillets in slices in a slanting direction, letting them adhere to a small part of the fat. Cut off the sides of the saddle, place them on a removing dish, forming with them a kind of support on which arrange the carved fillets of the saddle. Serve it with a separate dish of chestnut puree and a sauceboatful of melted half glaze. Boned Shoulder of Mutton, Prince of Wales Style.

Bone a shoulder of mutton and lay it on a deep dish, sprinkle over one teaspoonful each of bruised cloves, cardamoms, allspice, coriander seeds and long peppers; baste it with a breakfast cupful of common claret and one-half breakfast cupful of white wine vinegar, and two or three tablespoonfuls of salad oil. Leave the shoulder in the pickle for twenty-four hours. Put the bone and trimmings in a saucepan with two quarts of white stock and stew gently over a slow fire for several hours until all the goodness is extracted. Reduce the stock to about half its former quantity, strain into a basin, and when cold skim off all the fat. When sufficiently pickled drain the meat, roll, fasten with a skewer, put it in a saucepan with a few pieces of carrot, turnip and leek and four or five dried mushrooms, pour the stock of the bones over the meat and cook slowly until tender. When done drain the meat, place it on a hot dish, strain its cooking liquor into a small saucepan, soak one-fourth ounce of gelatine in red wine, stir it into the meat and boil until reduced to a half glaze. Cut some boiled carrots and turnips into rings, fry them in butter, sprinkle over some chopped parsley, arrange in alternate order round the meat, pour the glaze over the shoulder, and serve.