No. 1645
Saddle of Mutton, German Style
Selle de Mouton a l'Allemande
Braise a saddle exactly as explained for the saddle with glazed roots (No. 1649). Half an hour before serving, drain and cover the surface with a lamb forcemeat (No. 92), and raw fine herbs that have been mingled with some allemande sauce (No. 407). Finish cooking in a moderate oven and when done, glaze and dress the meat on an oval dish, garnishing around with carrots and green peas sauted together.