Roast Saddle of Mutton

Ingredients

• a small saddle of Southdown mutton
• a little flour
• stock

Method

1. 1

   Trim a small saddle of mutton, pull off the thin skin, and make a small cut in the fat.

2. 2

   Remove nearly all the suet inside, also the kidneys.

3. 3

   Tie firmly in a neat shape and roast in a hot oven for one hour and a half.

4. 4

   Drain, let it stand in a warm place for ten or fifteen minutes.

5. 5

   Skim all the grease from the drippings, add a little flour and stock, make a brown gravy, and serve in a separate dish.

6. 6

   Also serve currant jelly.

As published

This recipe was extracted from Kirmess cook book (1907), page 64. The excerpt below is the record exactly as published.

ROAST SADDLE OF MUTTON. Mrs. Seely's Cook Book. Trim a small saddle of Southdown mutton. Pull off the thin skin and make a small cut in the fat. Bemove nearly all the suet inside, also the kidneys. Tie firmly in a neat shape and roast in quite a hot oven for one hour and a half. Drain, and let it stand in a warm place for ten or fifteen minutes. Skim all the grease from the drippings, add a little fiour and stock

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