Saddle of Mutton Roasted on the Spit

The saddle is the whole loin and first rib; cut off the two legs below the tail in a round-shape, directing the knife toward the flanks (Fig. 340). Carefully remove the fat both on the top and the under toward the loin end, and part of the kidney fat. Roll the flanks of the meat over on themselves, make incisions in the fat on the top of the saddle, more or less deep according to its thickness, and keep the saddle in position with four or five rounds of string. Place the saddle on the spit, hold it in place with skewers run through the flanks of the meat and the holes in the spit; thrust a fork into the meat of the sirloin near the bone, and place on the top a long skewer, tying it firmly at the two ends. Cover the meat with several sheets of buttered paper, tie them on, and one hour and a quarter before serving roast the saddle before a good, clear and well regulated fire. Fifteen minutes before serving, unwrap, glaze over and let it acquire a fine color; dress it on a very hot long dish, pour over some clear gravy (No. 404), and serve at the same time a sauce-boatful of clear gravy (No. 404), and half-glaze sauce (No. 413), half of each.