Roast the saddle with vegetables as before; cut six large onions in small dice, which put into a stewpan with three tablespoonfuls of oil; stir over a slow fire till they are quite tender, then add half a tablespoonful of flour (mix well) and twelve do. of white sauce (No. 7); boil ten minutes, season with half a teaspoonful of salt, one do. of sugar, and a quarter do. of pepper; add the yolks of three eggs, stir it over the fire half a minute, lay it out on a dish, and when nearly cold spread it over the saddle a quarter of an inch in thickness; egg and bread-crumb over, put it in a sharp oven ten minutes, salamander of a light brown, and serve with sauce demi-glace (No. 9) round it.
No. 492. Saddle of Lamb à la Ménagère.
Plain roast a saddle[6] and allow it to get cold, cut out all the meat, leaving the flaps untouched, shape round the saddle a wall of stiff mashed potatoes, cut the meat up in square thin slices, then put a quart of white sauce (No. 7) in a stewpan; let it boil up, put in your meat, season with lemon-juice, pepper, and salt; moisten with a little white broth, and when it is quite hot add the yolks of two eggs, mixed with four spoonfuls of cream; place it within the saddle, egg all over, sprinkle bread-crumbs on the top, and put it in a sharp oven upon the dish you intend serving it on a quarter of an hour; have ready poached eight eggs, lay them on the top, garnish round with peas, Brussels sprouts, or asparagus, nicely boiled, and pour a white demi-glace (No. 7) round; serve immediately; ham or tongue, with mushrooms cut in slices, may be added with the lamb.
No. 493. Haunch of Lamb.
Like the haunch of mutton, this joint is usually plain roasted, but for a change it may be roasted with vegetables, and served with any of the sauces, as used for the saddle in the foregoing receipts. It will require nearly two hours roasting.
The fore-quarter may likewise be dressed the same ways.
No. 494. Fore-quarter of Lamb à l’Hôtelière.
Roast a fore-quarter well covered with oiled paper, and a good distance from the fire, when done it must be a light gold colour, then put a quarter of a pound of maître d’hôtel butter (No. 79) in a stewpan, and when beginning to melt add half a pint of good cream; shake the stewpan round till hot, but not near boiling, and the moment you serve pour it upon the dish, and dress the fore-quarter upon it.
No. 495. Fore-quarter of House Lamb aux pointes d’asperges.
Roast the lamb exactly as in the last, have ready a sauce aux pointes d’asperges (No. 101), pour it hot on your dish, lay the lamb upon it, and serve. It will take about an hour roasting.