Saddle of Mutton

Ingredients

• 1 saddle of mutton
• minced trimmings of bacon
• vegetables
• broth
• ½ bottle of white wine
• a few tablespoons of Madeira wine
• a little brown sauce

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Preheat the oven to 350°F (175°C).

2. Mask the bottom of a braising pan with minced bacon and vegetables.

3. Season the saddle of mutton and place it in the pan.

4. Moisten with broth until nearly covered and boil until three-quarters done.

5. Add half a bottle of white wine and move the pan to a moderate fire or the oven to braise the meat.

6. Baste the meat repeatedly, adding stock as it evaporates and skimming fat occasionally.

7. Braise for about three hours or until well done.

8. Drain the saddle on a baking sheet and untruss it.

9. Glaze with a paste brush and keep it at the entrance of the oven.

10. Pass the stock through a sieve, add Madeira and brown sauce to thicken, and boil while skimming fat.

11. Remove the fillets, slice them, and return them to the saddle.

12. Dish the saddle, garnish with soubise purée, glaze, and serve the sauce separately.