No. 2190
Saddle of Venison—Larded—Aigrelette Sauce
Selle de Chevreuil a la Sauce Aigrelette
Lard the saddle the same as explained for saddle with currant sauce (No. 2193), put it in a dish, the minion fillet side uppermost and the larded side underneath, season with mignonette, cloves, garlic, vinegar, onions, thyme, bay leaf and lemon juice; after it has been steeping for six hours, remove and roast it in the oven or on a spit and dress on a hot oval dish; serve an aigrelette sauce (No. 544) separately.