Saddle of Mutton. Piedmontese Style

Have a good saddle of mutton, hang it in a cool place for eight days to have it tender; pare the two fillets, suppress all the fat and skin adhering to the meat so as to be able to lard it with larding pork, then roll the flanks under. Tie up the saddle, lay it in an English cradle spit (Fig. 344), after it has been wrapped in a buttered paper, and let roast in front of a moderate fire for an hour and a quarter, basting it frequently during the time; remove the paper to let attain a good color, then untie it on a baking pan, detach the two fillets, leaving on some of the fat; cut them upslanting and replace them from whence they were taken. In the meantime prepare a Piedmontese risot (No. 739), and just when ready to serve dress the saddle on a releve dish with the risot; besprinkle over with a few handfuls of chopped white Piedmontese truffles, glaze it over and send to the table accompanied by a sauce-boat of thickened gravy (No. 405).