Hind Saddle of Lamb, a la Brighton

Prepare and trim a saddle of lamb as explained for the braised saddle (No. 1745); cover it over with "crepruette," (caul fat) or thin slices of fat pork. Boil twelve to fifteen quarts of soup stock in a saucepan, season it with salt, pepper, mignonette, a bunch of parsley garnished with thyme and bay leaf, two quartered carrots and two onions, one of them having two cloves in it, then boil and skim. About one hour and a quarter before serving put in the saddle and let boil unceasingly for an hour to an hour and a half according to its size; when done drain it off, untie, glaze and dress; garnish around with Villeroi cauliflower (No. 2716), and serve a Viennese sauce (No. 558) separately.