When it is cooked, put it on a long dish, and, at either end [569] ]of it, set a garnish of stewed pears, unsugared, but flavoured with cinnamon and lemon-rind. Pour one-third pint of game stock into the tray in which the joint was cooked; cook for ten minutes; strain; clear of grease, and thicken with arrowroot.
Serve this thickened stock separately, and send some red-currant jelly to the table at the same time.
[1794—SELLE DE CHEVREUIL AUX CERISES]
Keep the saddle for twelve hours in marinade (No. [169]) made from verjuice instead of vinegar. Roast it on the spit, basting it with the marinade, and keep it slightly underdone.
At the same time, serve a cherry sauce consisting of equal quantities of poivrade sauce and red-currant jelly, to each pint of which add three oz. of semi-candied cherries, set to soak in hot water thirty minutes beforehand.
N.B.—This saddle need not be marinaded if it be desired plain.
[1795—SELLE DE CHEVREUIL A LA CUMBERLAND]
Roast it like a haunch of venison, without marinading it. Send it to the table with a timbale of French beans, cohered with butter, and serve a Cumberland sauce (No. [134]) separately.
[1796—SELLE DE CHEVREUIL A LA CRÉOLE]
[Marinade] it for a few hours only, and roast it on the spit, basting it the while with the [marinade].