Saddle of Mutton with Glazed Roots-Braised

Cut the loin parts beginning at the first rib; cut off the two legs below the tail, in a round direction going toward the flank, remove the thin skin covering the fat, and roll the flank over, keeping it in position with six rounds of string, tying a knot at each round. Place the meat in a braziere having the grater or leaf covered with sliced pork, moisten with two quarts of stock (No. 194a) adding half a pound of grated fat pork, two carrots, two onions, two bunches of parsley garnished with thyme and bay leaf, and one gill of brandy; three hours before serving let it come to a boil on a brisk fire, baste the meat covered with a heavy and strongly buttered paper, then set it in the oven being careful to watch that it simmers slowly until it is cooked; ten minutes before serving drain it on a baking pan, untie carefully, coat it over with glaze, and glaze it in the oven. Dress the saddle, glaze it afresh and group around clusters of glazed new carrots, glazed onions and celery root. Strain the stock, remove the fat and reduce with brown sauce (No. 413) and Madeira, this sauce to be served separately.