Saddle of Mutton à l'Allemande

Ingredients

• a well-seasoned saddle of mutton
• 1 tablespoonful seasoning salt
• 1 tablespoonful seasoning salt
• 2 ounces butter
• 1 cup of boiling water
• 2 whole onions
• a few pieces of carrot
• 1 pint sour cream
• Ya tablespoonful cornstarch
• Y, gill of cold water

Method

1. 1

   Remove the bones and superfluous fat from the saddle of mutton, season the inside with seasoning salt, roll it up and secure with strings.

2. 2

   Rub seasoning salt over the meat, place in a roasting pan, and spread butter on top.

3. 3

   Roast in a hot oven, basting frequently.

4. 4

   Add boiling water, onions, and carrot, roast and baste for 20 minutes, then add sour cream and continue roasting until done.

5. 5

   Remove from oven, take off strings, lay on a warm dish, remove fat from gravy, mix cornstarch with cold water, add to gravy, stir and cook for 3 minutes.

6. 6

   Strain and serve with boiled potatoes and red cabbage.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 211. The excerpt below is the record exactly as published.

Saddle of Mutton h, I'Allemande.— Procure a well-seasoned saddle of mutton, remove the bones and superfluous fat, season the inside with 1 tablespoonf ul seasoning salt, roll it up and secure its shape with several rows of strings tied around it ; rub 1 tablespoon- ful seasoning salt all over the meat, place it in a roasting pan, spread 2 ounces butter over the top. Set the pan in a hot oven, roast until the meat has obtained a fine brown, basting it frequently with its own gravy ; add 1 cup of boiling water, 2 whole onions, a few pieces of carrot, roast and baste 20 minutes ; then add 1 pint sour cream, roast and baste often until the meat is done. Shortly before serving take the saddle from oven, take off the strings, lay it on a warm dish ; remove all fat from gravy, mix Ya tablespoonful cornstarch with Y, gill of cold water, add it to the gravy, set the pan on top of stove, stir and cook 3 minutes (if too thick dilute it with boiling water or broth ; there should be 1 pint of sauce). Strain, pour a little of the sauce over the meat, serve the remainder in a sauce bowl. Serve with boiled potatoes and red cabbage i Pallemande. Saddle of Mutton h la Milanaise.— Select a fine saddle of mutton (about 7 pounds in weight), remove the upper skin, tie it with several rows of strings to secure its shape, season with 1 table- spoonful salt. Lay the meat in a roasting pan, pour Ys cupful water in the bottom of pan, set in a hot oven, roast and baste fre- quently till done, which will take 1 hour (or allow 10 minutes for each pound ; mutton roasted in this way should be rare, the same as roast beef). When done, dress the meat on a hot dish ; remove all fat from gravy, dilute with 1 gill of boiling water, strain, and serve with the meat Oamish with tomatoes & la Milanaise. In place of tomatoes it may be garnished with teutonia potatoes. It is then called i la Teutonia. Saddle of Mutton & la Madeira.— Prepare a saddle of mutton as in foregoing recipes, and serve with Madeira sauce. Saddle of 316 ' MEATS. mutton may be serred with currant jelly, Colbert, or truffle sanoe; it is then named either after the sauce or garnish. Roast Mutton prepared like Yenison.— Boil 1 pint vinegar and 1 pint water with 2 onions, 6 cloves, 1 dozen peppers, 2 blades of mace, and 2 bay leaves 15 minutes. Strain, and when cold pour it over a leg of mutton, let it lie for 4 or 5 days, turning it each day once. When ready to dress take out and lard the meat with fine strips of larding pork, season with salt and pepper, put it in a pan, pour over 2 ounces melted butter. Place the pan in a hot oven, roast and baste first with the butter, then add by degrees 1 cup of boiling water and 1 of sour cream, let the meat roast until done, which will take 27^ hours. When ready to serve remove it to a hot dish ; skim and thicken the gravy with a little cornstarch ; strain and serve with the meat. If the gravy should not be dark enough, add a few drops of sugar color, send currant jelly to table with it A saddle of mutton may be dressed in the same way. Leg of Mutton Marinldre. — Remove the skin and super- fluous fat from a well-seasoned leg of mutton, lard it closely with fine strips of larding pork, season with 1 tablespoonf ul seasoning salt Lay the mutton in a bowl or stone jar, pour over the marinade mentioned below, cover and let it stand 3 days, turning it once each day. For marinade, place a saucepan with 1 cupful fine-chopped onions over the fire, add 2 ounces beef drippings, V« cupful fine-cut carrots, 1 sprig of cut celery, stir and cook 10 minutes, then add 1 quart white vinegar, 1 pint of water, 6 cloves, 1 bay leaf, 1 table- spoonful coarsely pounded black pepper, the same of allspice, 1 blade of mace, Vs bunch of parsley, and cook 40 minutes; then strain through a fine sieve, and when cold pour it over the meat When the leg of mutton is to be cooked, take it from the marinade and wipe it dry. Cover the bottom of a double pan or wide sauce- pan with 4 ounces fine-cut larding pork, 2 sliced onions, 1 sliced carrot, and a bouquet ; lay the meat on top of this, pour the mari- nade over all, cover the meat with buttered paper, put over the lid. MUTTON. 817 place over the fire, and cook slowly 27^ to 3 hours. Take out the meat, lay it in a baking pan, strain the broth, remove all fat, pour the broth over the meat; add Vt cupful currant or apple jelly, place the pan in a hot oven, baste frequently and roast 30 minutes ; then lay the meat on a hot dish. Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, cook 2 minutes ; add the gravy from the pan (if too thick, add sufficient boiling water to make 1 pint of sauce), boil three minutes ; add Vt ounce butter, and, if handy^ 7s teaspoonful beef extract and 1 tablespoonful currant jelly. Pour 1 gill of sauce over the meat, and the remainder in a sauce bowl. Serve with potato dumplings and stewed prunes. Braised Leg of Mutton. — Remove the skin and superfluous fat from a leg of mutton ; lard it closely with flne strips of larding pork, season with 1 tablespoonful seasoning salt

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