Roast Saddle of Mutton

Ingredients

• the saddle from the butcher
• a sliced onion
• a sliced carrot
• a piece of butter
• a half cup of stock
• a spoonful of meat extract

Method

1. 1

   Prepare the saddle for roasting, place onion and carrot in a pan, season the saddle, add butter, and roast in a hot oven for 35-45 minutes.

2. 2

   Drain fat, add stock and meat extract, bring to a boil, strain, and pour over the saddle.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 74. The excerpt below is the record exactly as published.

Roast saddle of mutton. Secure the saddle from the butcher ready pre- pared for roasting. Put a sliced onion and carrot in a roasting pan, place the saddle on top, season well with salt and pepper, put a piece of butter on top, and place in hot oven. Bast frequently. It will require from thirty-five to forty-five minutes to roast, depending upon the thickness. When done, place the saddle on a platter, drain off the fat in the pan, add a half cup of stock and a spoonful of meat extract

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