MINT SAUCE
- 2 Tb. powdered sugar
- 1/2 c. vinegar
- 1/4 c. finely chopped mint leaves, or 2 Tb. dried mint
Add the sugar to the vinegar and heat. Pour this over the mint and steep on the back of the stove for 30 minutes.
35. Roast Saddle of Mutton.--While saddle is the name applied to the hind quarters of lamb and mutton, this term, as used in the cooking of such meat, refers to the piece that consists of the two sides of the loin cut off in one piece. It may be cut with or without the flank. In either form, it is rolled and then skewered or tied into shape.
To roast such a piece, remove all superfluous fat, dredge with flour, salt, and pepper, place in a pan, and sear in a hot oven. Then reduce the heat, place a small quantity of water in the pan, and bake for 2-1/2 to 3 hours, basting from time to time during this cooking process. Serve with or without mint sauce, as desired.
36. Crown Roast of Lamb.--A very attractive roast is made by cutting the same number of corresponding ribs from each side of the lamb and trimming back the meat from the end of each rib. Such a roast is called a crown roast. Fig. 10 shows a crown roast with the ribs trimmed, the two pieces fastened together, and paper frills placed on the ends of the bones. Such frills are usually added by the butcher, but they may be purchased in supply stores and put on in the home.
To prepare a roast of this kind, cook in the same way as a roast leg or saddle. When it is sufficiently baked, fill the center with a cooked and seasoned vegetable. Brussels sprouts, peas, string beans, asparagus, and cauliflower are especially suitable for this purpose. Just before serving, cover the ends of the bones with paper frills, as shown in the illustration.
37. Lamb and Mutton Chops.--Chops of mutton or lamb are obtained from two sources. They may be cut from the ribs and have one bone in each cut or they may be cut from the loin,
