Braised Saddle of Mutton

Ingredients

• saddle of mutton
• two tablespoons of stock
• two carrots
• two large onions
• a bouquet of herbs
• a tablespoon of old brandy
• slices of bacon

Method

1. 1

   Trim the saddle and tie round the ends with a string to keep it compact; line a large stew-pan with slices of bacon, lay the saddle in it, on the fat side, add two tablespoons of stock, two carrots, two large onions, a bouquet of herbs, and a tablespoon of old brandy.

2. 2

   Place the stew-pan on the fire, moisten with stock and cover with buttered paper; simmer for four hours, and keep hot coals on the lid; drain the saddle, cut the string, replace the mutton in the stew-pan, and glaze; put hot coals on the cover, but do not fix it on tight.

3. 3

   When cooked, place on a dish, reduce the sauce and pour over it.

4. 4

   Surround with a purée of turnips.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 20. The excerpt below is the record exactly as published.

Braised saddle of mutton, purée of de navets. turnips. Carpe au ragoût de laitances, Carp with stewed roe. Dinde rôtie. Roast turkey-hen. Céleri au jus. Stewed celery. Gaufres à la crème. Wafers with cream. Semolina soup with sorrel. Boil the semolina in stock until it swells, then add the necessary quantity of stock, and boil for ten minutes; when quite boiling, add some chopped sorrel-leaves. Braised saddle of mutton. Trim the saddle and tie round the ends with a string to keep it compact ; line a large stew-pan with slices of bacon, lay the saddle in it, on the fat side, add two tablespoons of stock, two carrots, two large onions, a bouquet of herbs, and a tablespoon of old brandy

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