Crown of Lamb, prepared for Roasting.—Page [219].
Saddle of Mutton as purchased.—Page [191].
Roast Saddle of Mutton garnished with circular pieces of toast, small circular pieces of currant jelly, radishes cut to represent fuchsias, and parsley.—Page [219].
Tomato Sauce. Mix one cup stewed and strained tomatoes, one cup white stock, six canned pimentoes rubbed through a sieve, one onion finely chopped, two cloves garlic finely chopped, one-fourth cup butter, and two teaspoons salt.
Saddle of Mutton
Mutton for a saddle should always be dressed at market. Wipe meat, sprinkle with salt and pepper, place on rack in dripping-pan, and dredge meat and bottom of pan with flour. Bake in hot oven one and one-fourth hours, basting every fifteen minutes. Serve with Currant Jelly Sauce.
To Carve a Saddle of Mutton, cut thin slices parallel with backbone, then slip the knife under and separate slices from ribs.