Reference > Farmer's Cookbook > LAMB AND MUTTON > Saddle of Mutton
  Lamb Bretonne Saddle of Mutton, Currant Mint Sauce  
CONTENTS · BIBLIOGRAPHIC RECORD

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 this slices parallel with backbone, then slip the knife under and separate slices from ribs.


CONTENTS · BIBLIOGRAPHIC RECORD
  Lamb Bretonne Saddle of Mutton, Currant Mint Sauce  
 
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