Roast the saddle quite plain, put two pounds of fresh laver in a stewpan, with two tablespoonfols of catsup, four ounces of butter, a teaspoonful of salt, a little pepper, four tablespoonfuls of brown sauce, and one ounce of glaze, make it very hot, pour in the dish, dress the saddle upon it and serve.
No. 467. Saddle of Mutton à la Polonaise.
Roast a middling-sized saddle of mutton, and let it get cold, then cut off all the meat, leaving the bone and flaps uncut, stand it on a strong dish that will bear the oven; have ready some mashed potatoes rather stiff with which build a wall round the bone and flaps, to shape it, again like the saddle, mince the meat you have cut out very fine, put two tablespoonfuls of chopped onions in a middling-sized stewpan, with half an ounce of butter, fry them a very light brown, then add half a tablespoonful of flour (mix well), a quart of brown sauce (No. 1), and half a pint of stock, let it boil ten minutes, then add the mutton (mix well), season with pepper, salt, and two tablespoonfuls of catsup, make it quite hot, then add three yolks of eggs, stir well over the fire for three minutes to set the eggs, put it into the saddle, egg all over with a paste-brush, cover the top with bread-crumbs, melt a little butter, which sprinkle over the bread-crumbs, put it in a moderate oven half an hour, salamander a light brown, serve in the same dish, and pour the following sauce round; put a pint of brown sauce in a stewpan, with half a pint of broth, a spoonful of catsup, half a teaspoonful of sugar, and the smallest piece of garlick imaginable scraped on the tip of a knife, boil altogether five minutes, it is then ready. This dish may be made of the remains of a saddle of mutton left from a previous dinner, by procuring sufficient mutton for mincing, and is equally as good.
No. 468. Saddle of Mutton à la Marseillaise.
Prepare the saddle of mutton exactly as for Polonaise, only when you put in the mince, which you have made rather stiffer, have ready prepared the following purée: cut six onions in small dice, put them into a stewpan with two ounces of butter, let them simmer gently until quite tender, then add half a tablespoonful of flour (mix well), four ditto of white sauce (No. 7), and ten of milk, let it boil twenty minutes, season with a little pepper, salt, and sugar, stir in the yolks of three eggs, stir over the fire a minute to set the eggs, let it cool a little, and spread it over the mince, egg over and bread-crumb the top, put it in a moderate oven half an hour, salamander a light brown, and serve with a sauce Soubise (No. 47) rather thinnish round it.
No. 469. Saddle of Mutton rôti, braisé, à la Mirabeau.
Trim a nice saddle of mutton (South Down are the best, from four to five years old), take off the skin and skewer the flaps underneath, roast it in vegetables as directed for fillet of beef (No. 417), about two hours and a half will be sufficient, take it from the vegetables, glaze and salamander nicely, place it on your dish and serve with the following sauce: put a quart of poivrade sauce (No. 32) in a stewpan, and when boiling add a teaspoonful of sugar, four of chopped gherkins, and two ounces of boiled beetroot cut in dice; sauce over and serve.
No. 470. Saddle of Mutton, rôti, braisé, aux légumes glacé.
Roast the saddle in vegetables as in the last, glaze and salamander, dress on your dish with a border of mashed potatoes round, upon which dress your vegetables prepared as for stewed rump of beef à la Flamande (No. 428), pouring the same sauce over them.