A Chine or Saddle (No. 26)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 150 min Total: 150 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (3)
  1. The butcher should take off the skin and skewer it on again, to defend the meat from extreme heat, and preserve its succulence; if this is neglected, tie a sheet of paper over it (baste the strings you tie it on with directly, or they will burn).
  2. About a quarter of an hour before you think it will be done, take off the skin or paper, that it may get a pale brown colour, then baste it and flour it lightly to froth it.
N.B.
  1. Desire the butcher to cut off the flaps and the tail and chump end, and trim away every part that has not indisputable pretensions to be eaten. This will reduce a saddle of eleven pounds weight to about six or seven pounds.
Original Text
A Chine or Saddle,—(No. 26.) (i. e. the two loins) of ten or eleven pounds, two hours and a half: it is the business of the butcher to take off the skin and skewer it on again, to defend the meat from extreme heat, and preserve its succulence; if this is neglected, tie a sheet of paper over it (baste the strings you tie it on with directly, or they will burn): about a quarter of an hour before you think it will be done, take off the skin or paper, that it may get a pale brown colour, then baste it and flour it lightly to froth it. We like No. 346 for sauce. N.B. Desire the butcher to cut off the flaps and the tail and chump end, and trim away every part that has not indisputable pretensions to be eaten. This will reduce a saddle of eleven pounds weight to about six or seven pounds.
Notes
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