Saddle of Mutton

Ingredients

• your saddle
• currant jelly
• potatoes
• green peas dressed as you may like best

Method

1. 1

   Order your saddle days in advance, roast it, and serve with currant jelly, potatoes, and green peas.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 193. The excerpt below is the record exactly as published.

potatoes, cook them as usual ; when Potato caeea with done, stir into them the yolks of five ragout, Fiuanciere , , , . , , , . , fashion. ©ggs, add a little grated mace, a little salt, and stir them over the fire for five minutes. Now, pass them through the sieve : pat them to a paste, and flatten that out on your slab about two inches thick. Let it get cold : then with your cutter, cut it into cylinders (or little drums) two inches in dia- meter. Egg and bread-crumb each cylinder, and fry these potato drums till they are a bright golden yellow. ISTow, carefully slice off the top of each drum (say) a quarter of an inch thick ; place the caps so obtained on one side, scoop out the interior of your drums very carefully, and put the cases out of the way, well covered up. As dinner time draws near, fill up each cassolette, with a portion of ragout a la jinanciere, (q. v.) place the caps on the top of each, and a few minutes in the oven will bring them to 344 MENU FOR A PARTY OF EIGHT. perfection. The cases should, of course, be prepared early in the day, and the ragout also : the former should only be filled up just when required. Serve the cassolettes upon a napkin, and garnish them with fried parsley. 5. — Order your saddle some days beforehand and you will get a good one. Roast it, and Saddle of mutton g^^^^g ^^ ^.j^j^ ^.^^ currant ielly, pota- with green peas. •' *' ' *^ toes, and green peas dressed as you may like best

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