Set it in the oven one hour and a half before it is
wanted, if it weighs about six pounds ; the oven must oi
course be hot; baste frequently, and half an hour before
it is done take off the skin; dredge the saddle with flour;
sift a little fine salt over it, and put it in a part of the
oven where it will brown well without burning.
Take it up on a very hot platter, pour the fat carefully
from the dripping-pan, put in a cup of hot water, rub
off all the glaze or gravy on the pan, season with salt
and put into the gravy a glass of claret and a spoonful
of red currant jelly✪ Roast Saddle of Mutton; serve the gravy in a tureen.
The saddle should be carved lengthwise of the joint.
ROAST LAMB.
Lamb requires to be very thoroughly cooked. A leg
of lamb is roasted exactly as a leg of mutton. One
weighing four to five pounds will take an hour and
half. Serve with mint sauce✪ Roast Lamb (see recipe).
ROAST FILLET OF YEAL.
No meat requires more careful cooking than roast
veal. Any meat more insipid than plain unsavory
Roasts, 1 8 r
veal is not to be imagined. The less condiment there
is about roast beef or mutton the better, but yeal re-
quires a great deal.
The handsomest joint of veal is the fillet, as the part
of the leg from which the cutlet is cut is called. Take
a piece about five pounds ; remove the bone in the
centre, fill it with veal forcemeat (see recipe) ; also
make a pocket with your finger between the skin and
the flesh and lay forcemeat in it. Skewer the veal ;
bind it firmly into a round shajoe, and flour it ; cover it
with very thin slices of fat pork ; set it on a wire stand
in a dripping-pan and put it in a moderate oven. Veal
requires very thorough cooking and will take half an
hour to the pound. Therefore great care must be taken
that it does not burn before it comes out of the oven ;
it should be often basted, and be a bright, dark brown
all over. If pork is objected to, spread butter over it
before putting it in the oven.
Just before it is taken out make half a pint of butter
sauce (see recipe). Then place the meat on a platter ;
take away all the bits of pork, set the dripping-pan on
the stove and pour the sauce into it, send it round
with your spoon into every part till all the glaze or
hardened gravy is dissolved and the whole a nice brown.
Remove the strings and skewers from the meat and
pour a little of the brown gravy round it ; serve the rest
in a tureen. Garnish with cut lemon.
ROAST FILLET OF YEAL WITH MUSHROOMS OR OYSTERS.
Prepare a fillet as in the last recipe, only do not re-
move the bone in the centre ; roast in the same way.
While it is cooking take a dozen large oysters, or more
if small, scald them in their own liquor j take them up,
1 8 2 Practical Recipes. ✪ Roast Fillet of Veal
Page 93 · 4 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Set it in the oven one hour and a half before it is wanted, if it weighs about six pounds ; the oven must oi course be hot; baste frequently, and half an hour before it is done take off the skin; dredge the saddle with flour; sift a little fine salt over it, and put it in a part of the oven where it will brown well without burning.
Take it up on a very hot platter, pour the fat carefully from the dripping-pan, put in a cup of hot water, rub off all the glaze or gravy on the pan, season with salt and put into the gravy a glass of claret and a spoonful of red currant jelly; serve the gravy in a tureen.
The saddle should be carved lengthwise of the joint.
ROAST LAMB.
Lamb requires to be very thoroughly cooked. A leg of lamb is roasted exactly as a leg of mutton. One weighing four to five pounds will take an hour and half. Serve with mint sauce (see recipe).
ROAST FILLET OF VEAL.
No meat requires more careful cooking than roast veal. Any meat more insipid than plain unsavory veal is not to be imagined. The less condiment there is about roast beef or mutton the better, but veal requires a great deal.
The handsomest joint of veal is the fillet, as the part of the leg from which the cutlet is cut is called. Take a piece about five pounds ; remove the bone in the centre, fill it with veal forcemeat (see recipe) ; also make a pocket with your finger between the skin and the flesh and lay forcemeat in it. Skewer the veal ; bind it firmly into a round shajoe, and flour it ; cover it with very thin slices of fat pork ; set it on a wire stand in a dripping-pan and put it in a moderate oven. Veal requires very thorough cooking and will take half an hour to the pound. Therefore great care must be taken that it does not burn before it comes out of the oven ; it should be often basted, and be a bright, dark brown all over. If pork is objected to, spread butter over it before putting it in the oven.
Just before it is taken out make half a pint of butter sauce (see recipe). Then place the meat on a platter ; take away all the bits of pork, set the dripping-pan on the stove and pour the sauce into it, send it round with your spoon into every part till all the glaze or hardened gravy is dissolved and the whole a nice brown. Remove the strings and skewers from the meat and pour a little of the brown gravy round it ; serve the rest in a tureen. Garnish with cut lemon.
ROAST FILLET OF VEAL WITH MUSHROOMS OR OYSTERS.
Prepare a fillet as in the last recipe, only do not remove the bone in the centre ; roast in the same way. While it is cooking take a dozen large oysters, or more if small, scald them in their own liquor j take them up,
1 8 2 Practical Recipes.
Records on this page
Roast Saddle of MuttonRoast LambRoast Fillet of VealRoast Fillet of Veal with Mushrooms or Oysters