Roast Saddle of Mutton

Ingredients

• if it weighs about six pounds
• a cup of hot water
• a glass of claret
• a spoonful of red currant jelly
• season with salt
• dredge the saddle with flour

Method

1. 1

   Have the saddle neatly trimmed and superfluous fat removed; skin it and skewer the skin over it.

2. 2

   Set it in the oven one hour and a half before it is wanted.

3. 3

   Baste frequently, and half an hour before it is done take off the skin, dredge 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.

4. 4

   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.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 92. The excerpt below is the record exactly as published.

ROAST SADDLE OF MUTTOInT. Have the saddle neatly trimmed and superfluous fat removed; skin it and skewer the skin over it till it is nearly done. 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

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