Saddle of Mutton Braised & la Française

Ingredients

• a fat saddle of mutton
• 2 onions
• 1 carrot
• 2 cloves of garlic
• a bouquet
• 1 even tablespoonful salt
• 1 even teaspoonful pepper
• sufficient broth or stock to nearly cover the meat
• 1 tablespoonful butter
• 1 tablespoonful flour
• the yolks of 2 eggs
• Yg cupful cream
• the juice of Vs lemon
• a little nutmeg

Method

1. 1

   Remove the spine bone from the saddle, season inside with salt and pepper, roll it up and tie.

2. 2

   Cover a roasting pan with onions, carrot, garlic, and herbs, place the meat on top, add broth to nearly cover, and cook slowly for 3 to 4 hours.

3. 3

   After cooking, strain the broth, remove fat, reduce to 1 quart, pour over the meat, and roast until colored.

4. 4

   Serve with a sauce made from butter, flour, gravy, egg yolks, cream, lemon juice, and nutmeg.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 213. The excerpt below is the record exactly as published.

1 tablespoonful flour, stir a few minutes ; add the gravy from the meat (if too thick add sufficient boiling water to make 1 pint of sauce), cook 5 minutes, then strain, pour y, gill of sauce over the meat and pour the remainder in a sauce bowL Braised mutton may be garnished with cabbage rolls or cauliflower ; it may also be served with spinach, creamed carrot, creamed chicory, string beans, or creamed turnips. 318 MEATa Braised Mutton & la Proyen^ale. — Bemove the bone from a nice leg of mutton, fill it with sausage forcemeat, and sew it up ; remove the skin on top, and lard it with fine strips of larding pork ; season with 1 tablespoonful salt, 1 teaspoonful pepper, rub the sea- soning well into the meat. Put 4 ounces lean raw ham in a double baking pan or a saucepan with a tight-fitting cover ; add 2 onions, 1 carrot, 2 cloves of garlic, 12 whole peppers, and a bouquet, put the meat on top of this ; pour 1 gill of brandy over it, add 3 pints of stock or broth ; cover the meat with buttered paper, put on the cover, set it in a medium-hot oven or on top the stove, and cook from 3 to 3V2 hours. When the meat is done remove it to a roast- ing pan ; strain the broth, remove all the fat, and pour the broth over the meat ; return to the oven, roast and baste till it has obtained a nice glaze ; then lay the meat on a warm dish ; garnish with baked tomatoes and boiled white onions. Melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful flour, stir and cook 2 minutes ; add the gravy from the meat (if too thick add sufficient boiling water to make a creamy sauce) ; strain and serve with the meat. Saddle of Mutton^ Braised & la Fran^aise.— Procure a fat saddle of mutton, remove the spine bone without injuring the fillets ; cut the flaps square ; then season the saddle inside with one even table- spoonful salt, 1 even teaspoonful pepper, roll it up, pass some strings several times around it and tie firmly ; rub 1 even tablespoonful salt and 1 even teaspoonful pepper all over the meat ; cover the bottom of a double roasting pan with 2 onions, 1 carrot, a bouquet, 2 cloves of garlic ; lay the meat on top of this, add sufficient broth or stock to nearly cover the meat ; cover first with buttered paper, then put on the cover ; set the pan over the fire, cook slowly from 3 to 4 hours. When the meat is done, lay it in a baking pan ; strain the broth, re- move all the fat, then reduce it by boiling to 1 quart ; pour this over the meat, set the pan in a hot oven, and roast till the meat has ob- tained a nice color ; then lay it on a warm dish ; garnish with stuffed onions. Melt 1 tablespoonful butter in a saucepan, add 1 table- MUTTON. 819 spoonful flour, stir a few minutes, add the gravy from the meat, cook 5 minutes ; mix the yolks of 2 eggs with Yg cupful cream, add it to the sauce ; remove from the fire, add the juice of Vs lemon and a little nutmeg

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