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Saddle of Mutton, Grecienne

Procure a four-rib piece tender saddle of mutton. Remove red skin from top and all fat from inside, fold up flanks inside and firmly tie all around. Place a mirepoix in a small braising pan, lay the saddle over. Season with heavy teaspoon salt and half saltspoon green pepper, and lightly baste the saddle with a little melted lard. Set in oven to roast twenty-five minutes, turning once in a while. Bring it to the oven door, pour in two tablespoons brandy and a half gill sherry, then set fire to brandy and continually baste saddle until the fire goes out. Add four tablespoons currant jelly, one gill demi-glace and one and a half gills pure tomato juice; reset in oven twenty minutes more. Remove, dress saddle on a hot dish, untie and keep hot. Strain sauce through a Chinese strainer into a small saucepan. Skim fat from surface, add two ounces well-picked Corinth raisins, boil five minutes. Pour sauce over saddle and serve.