Roast Saddle of Lamb

Ingredients

• saddle of lamb
• buttered sheets of paper
• its own gravy

Method

1. 1

   Roll and skewer the flanks of the saddle, wrap in buttered paper, roast for an hour and a half, basting frequently, and serve with its own gravy.

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 35. The excerpt below is the record exactly as published.

Roast saddle of lamb and water- cresses. Epinards au velouté. Spinach with velouté sauce. Tourte à la crème d'amandes. Open tart with almond cream. Trout à la Chambord. Plunge the trout into boiling water and skin them, after which wash them thoroughly in several waters, drain, and cook in wine marinade sauce (see 3rd of December), when done, drain and place on a dish. Cook some larded sweet- breads, fish quenelles, and crayfsh in financière sauce (see 27th of December), and garnish the trout with them. Broiled young rabbits in cases. Cut up the rabbits into joints, remove all the larger bones, and cover each piece with the following stuffing: take some stale grated bread-crumb, scraped bacon, finely-chopped parsley, eschalots, mushrooms, salt, pepper, and à head of garlic, mix well together. Cover each piece with a slice of bacon, and wrap up in a case of buttered paper, broil over a slow fire, and serve in the cases. Roast saddle of lamb. Roll and skewer the flanks of the saddle, wrap it up in buttered sheets of paper, roast for an hour and a half, baste frequently, and serve with its own gravy

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