Hind Saddle of Lamb, French Style

Pare a saddle suppressing the skin and superfluous fat, roll the flaps or flanks under; truss and braise it in a braziere (Fig. 134) with bits of fat pork, minced carrots and onions; season and let the meat smother while turning it over; cover with a pint of stock (No. 194a) and reduce it slowly to a glaze, then recover to its exact heighth with hot broth, and let cook with the lid on over a slow fire or in a moderate oven, basting and turning frequently; should it be insufficiently moistened, add more hot broth. When the saddle is almost done, drain and trim it; strain the stock, skim off the fat carefully, and return the meat to the braziere to finish cooking, and glaze in a moderate oven.

Dressing.—Drain the saddle, detach both fillets from the top, and cut them into even slices, then return them to their original position; lay the saddle on a dish that can be placed in the oven. Have three quarts of bechamel sauce (No. 409), reduced with cream and mushroom broth; when sufficiently reduced take it from the fire and stir into it a quarter of a pound of grated parmesan, three ounces of butter, and a little cayenne pepper; beat it thoroughly until partially cold, then cover the saddle with it smoothing the surface neatly; bestrew with grated parmesan, and finish baking in a hot oven. Pour a little of the stock around the meat, serving the remainder separately, and send to the table accompanied by a vegetable dish of glazed cucumbers (No. 2733).