Saddle of Mutton, Duchess Style

Pare and shorter the rib bones above the flaps; cut these off straight and with the tip of a knife, separate the rings of the spinal bones at equal distances apart; tie it firmly and lay it on a spit to cook for one hour to one hour and a quarter according to its size; baste frequently while cooking, untie, salt, brown and glaze the meat. Dress and garnish around with duchess potatoes (No. 2785) and the ends with spinach rissoles prepared as explained (No. 161), filling them with spinach (No. 2820). A separate half-glaze sauce (No. 413) is to be served at the same time.