Reference > Farmer's Cookbook > LAMB AND MUTTON > Saddle of Lamb à l’Estragnon
  Saddle of Mutton, Currant Mint Sauce Crown of Lamb  
CONTENTS · BIBLIOGRAPHIC RECORD

Saddle of Lamb à l’Estragnon

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. Remove to hot serving dish and pour around.

Estragnon Sauce. Brown four tablespoons butter, add four tablespoons flour (which has been previously browned), and pour on gradually, while stirring constantly, two cups bouillon, and one-half cup stock which has infused with one tablespoon tarragon one hour.


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