Saddle of Mutton, Printaniere

Prepare and braise a saddle the same as for the one with glazed roots (No. 1649), half an hour before serving, glaze the surface of the meat, strain the stock and reduce with Madeira sauce (No. 492). Dress the saddle on a long dish with a macedoine garnishing (No. 680) around it alternating the colors. Pour a little of the sauce under the saddle; glaze it properly and serve the remainder of the sauce-boat apart.