607. BRAIZED SADDLE OF MUTTON, A LA MACEDOINE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (20)

For the saddle of mutton

a well-covered saddle of mutton
pepper
salt

For braizing

carrots
onions
celery
garnished faggots
cloves
mace
good stock to merely cover the mutton

For garnishing

prepared small vegetables, such as carrots, turnips, cauliflowers, French-beans, cucumbers, asparagus-heads, small new potatoes, and green-peas
prepared small vegetables, such as carrots, turnips, cauliflowers, French-beans, cucumbers, asparagus-heads, small new potatoes, and green-peas
prepared small vegetables, such as carrots, turnips, cauliflowers, French-beans, cucumbers, asparagus-heads, small new potatoes, and green-peas
prepared small vegetables, such as carrots, turnips, cauliflowers, French-beans, cucumbers, asparagus-heads, small new potatoes, and green-peas
prepared small vegetables, such as carrots, turnips, cauliflowers, French-beans, cucumbers, asparagus-heads, small new potatoes, and green-peas
prepared small vegetables, such as carrots, turnips, cauliflowers, French-beans, cucumbers, asparagus-heads, small new potatoes, and green-peas
prepared small vegetables, such as carrots, turnips, cauliflowers, French-beans, cucumbers, asparagus-heads, small new potatoes, and green-peas
prepared small vegetables, such as carrots, turnips, cauliflowers, French-beans, cucumbers, asparagus-heads, small new potatoes, and green-peas
Allemande sauce

Note - Alternative sauce

Espagnole

Instructions (12)

Procure a well-covered saddle of mutton, and extract the spine-bone with the knife, without injuring the fillets, or perforating any part of the fat which covers them.
Trim the tail-end quite round, cut the flaps square, season the inner part of the saddle with pepper and salt.
Roll up each flap or skirt-piece, so as to give it a tight and neat appearance, and secure its shape by passing some string round it several times.
Prepare the mutton for braizing with carrots, onions, celery, garnished faggots, cloves, and mace.
Moisten with a sufficient quantity of good stock to merely cover the mutton.
Place a buttered paper and the lid over all.
Set the braizing-pan on a moderate fire.
After it has boiled, let it continue gently braizing for about four hours, carefully basting it frequently with its own liquor.
When it is done, take it up on to a baking-sheet, and put it in the oven to dry the surface preparatory to its being glazed.
Dish it up, and garnish it round with prepared small vegetables, such as carrots, turnips, cauliflowers, French-beans, cucumbers, asparagus-heads, small new potatoes, and green-peas.
Each vegetable separately tossed in a little Allemande sauce (after being first prepared in the usual manner, and the carrots and turnips boiled down in their glaze, as also the cucumbers).
Pour some Allemande sauce round the saddle of mutton, and send to table.

Original Text

607. BRAIZED SADDLE OF MUTTON, A LA MACEDOINE.
Procure a well-covered saddle of mutton, and extract the spine-bone with the knife, without injuring the fillets, or perforating any part of the fat which covers them; trim the tail-end quite round, cut the flaps square, season the inner part of the saddle with pepper and salt, and having rolled up each flap or skirt-piece, so as to give it a tight and neat appearance, secure its shape by passing some string round it several times. After this, the mutton should be prepared for braizing with carrots, onions, celery, garnished faggots, cloves, and mace; moisten with a sufficient quantity of good stock to merely cover the mutton, place a buttered paper and the lid over all, set the braizing-pan on a moderate fire, and after it has boiled, let it continue gently braizing for about four hours, carefully basting it frequently with its own liquor. When it is done, take it up on to a baking-sheet, and put it in the oven to dry the surface from the surface prepara-tory to its being glazed; then dish it up, and garnish it round with prepared small vegetables, such as carrots, turnips, cauliflowers, French-beans, cucumbers, asparagus-heads, small new potatoes, and green-peas; each separately tossed in a little Allemande sauce (after being first prepared in the usual manner, and the carrots and turnips boiled down in their glaze, as also the cucumbers), pour some Allemande sauce round the saddle of mutton, and send to table.
Note.—Instead of saucing this remove with Allemande, Espagnole may

Notes

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