Saddle of Mutton à la Milanaise

Ingredients

• a fine saddle of mutton
• about 7 pounds in weight
• 1 tablespoonful salt
• Ys cupful water

Method

1. 1

   Remove the upper skin from the saddle of mutton, tie it with strings to secure its shape, season with salt, and lay in a roasting pan.

2. 2

   Pour water in the bottom, roast in a hot oven, basting frequently until done (about 1 hour).

3. 3

   Dress the meat on a hot dish, remove fat from gravy, dilute with boiling water, strain, and serve with the meat garnished with tomatoes or teutonia potatoes.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 212. The excerpt below is the record exactly as published.

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 sea

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