Saddle of Lamb

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
For the mint sauce
Instructions (6)
  1. Roast the saddle of lamb at a brisk fire.
  2. Keep it constantly basted with its own dripping.
  3. Roasting will require from an hour and three quarters to two hours.
  4. Serve with mint sauce, brown cucumber sauce, and a salad.
Mint Sauce
  1. Mix three heaped tablespoonsful of finely-chopped young mint with two of pounded and sifted sugar and six of the best vinegar.
  2. Stir until the sugar is dissolved.
Original Text
SADDLE OF LAMB. This is an exceedingly nice joint for a small party. It should be roasted at a brisk fire, and kept constantly basted with its own dripping: it will require from an hour and three quarters to two hours roasting. Send it to table with mint sauce, brown cucumber sauce, and a salad. 1-3/4 to 2 hours. Obs.—The following will be found an excellent receipt for mint sauce:—With three heaped tablespoonsful of finely-chopped young mint, mix two of pounded and sifted sugar, and six of the best vinegar: stir it until the sugar is dissolved.
Notes
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