N. B.—Should the saddle be of heavier weight, say twelve to fourteen pounds, one hour and a quarter will be necessary to cook it.
665. Saddle of Mutton, Sauce Colbert.
—Proceed exactly the same as for [No. 664], serving half a pint of Colbert sauce ([No. 190]) in a bowl.
666. Saddle of Mutton, Currant Jelly.
—Same as directed for [No. 664] serving with half a pint of hot jelly sauce ([No. 884]), or with a little currant jelly, separately.
667. Saddle of Mutton, Sauce Poivrade.
—Proceed the same as for [No. 664], serving with half a pint of poivrade sauce, separately ([No. 194]).
668. Saddle of Mutton, Londonderry Sauce.
—The same as for [No. 664], serving with half a pint of hot Londonderry sauce ([No. 880]).