Baked Marinaded Saddle of Lamb

Ingredients

• a saddle of Lamb
• 1 breakfast-cupful of vinegar
• 1 breakfast-cupful of red wine
• a small quantity of tarragon-leaves
• a few juniper-berries
• an equal quantity of cloves
• an equal quantity of peppercorns
• a few pieces of butter

Method

1. 1

   Dust the saddle of lamb with pepper and hang it as long as it will keep.

2. 2

   Prepare a mixture of finely-chopped shallots, green rosemary, and the seasonings.

3. 3

   Rub the seasonings into the meat, lay it in a deep dish, and pour over the vinegar and red wine.

4. 4

   Turn and baste the meat daily for three days.

5. 5

   After three days, wipe off the herbs, lard the meat, place it in an earthen baking-dish, and put butter on top.

6. 6

   Mix the marinade with half its quantity of clear gravy, boil, strain over the meat, dredge with salt, and bake for an hour and a half, basting well.

7. 7

   Just before removing, baste with cream.

8. 8

   Drain and serve with gravy.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 204. The excerpt below is the record exactly as published.

Baked marinaded Saddle of Lamb. — Dust a saddle of Lamb plentifully with pepper, and hang it as long as it will keep. When it is ready, prepare a mixture of finely-chopped shallots, green rosemary, and a small quantity of tarragon- leaves ; also pound together a few juniper-berries, and an equal quantity of cloves and peppercorns ; rub all the season- ings well into the meat on all sides, lay it in a deep dish, and pour over 1 breakfast-cupful each of vinegar and red wine. Turn and baste the meat constantly every day for three days. At the end of that time, wipe off all the herbs with a clean cloth, lard the meat, put it in an earthen baking-dish, and Lamb — continued. put a few pieces of butter

Cook this with the app: pantry check, scaling, and the assistant.