To French a boil'd Saddle of Mutton

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 180 min Total: 180 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (19)

for the saddle

It is the two rumps. ↝ Emu, full rump, raw [Poultry Products]
slices of ham or bacon chopped fine ↝ Ham [Cold cuts and cured meats]
a few truffles
young onions ↝ Onions, young green, tops only [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
sweet-marjoram
winter-savory ↝ Winter squash, raw [Other red and orange vegetables]
a little lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
two or three cloves beat fine ↝ Garlic, raw [Vegetables and Vegetable Products]
half a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
roll it in well buttered paper ↝ Rice paper [Crackers, excludes saltines]
strew it all over with crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

for the sauce

half a large shallot, cut them very fine ↝ Shallots, raw [Vegetables and Vegetable Products]
two spoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]
two of white wine ↝ Wine, white [Wine]
garnish with horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]

Instructions (19)

Cut off the rump.
Carefully lift up the skin with a knife.
Loosen the skin at the broad end, but be sure you do not crack it.
Take the skin quite off.
Mix together the chopped ham or bacon, truffles, young onions, parsley, thyme, sweet-marjoram, winter-savory, lemon-peel, mace, cloves, nutmeg, pepper, and salt.
Throw the mixture over the meat where you took off the skin.
Lay on the skin again.
Fasten the skin with some skewers at each side.
Roll the meat in well buttered paper.
Cook for three hours.
Take off the paper.
Baste the meat.
Strew the meat all over with crumbs of bread.
When it is of a fine brown, take it up.

For sauce

Cut the shallots very fine.
Put the shallots into a sauce-pan with the vinegar and white wine.
Boil them for a minute or two.
Pour the sauce into the dish.
Garnish with horse-radish.

Original Text

To French a boil'd Saddle of Mutton.
IT is the two rumps. Cut off the rump, and carefully lift up the skin with a knife ; loosen at the broad end, but be sure you do not crack it, now take it quite off; then take some slices of ham or bacon chopped fine, a few truffles, some young onions, some parsley, a little thyme, sweet-marjoram, winter-savory, a little lemon-peel, all chopped fine, a little mace, and two or three cloves beat fine, half a nutmeg, and a little pepper and salt; mix all together, and throw over the meat where you took off the skin, then lay on the skin again, and fasten it with some skewers at each side, and roll it in well buttered paper. It will take three hours doing; then take off the paper, baste the meat, strew it all over with crumbs of bread, and when it is of a fine brown take it up. For sauce take half a large shallot, cut them very fine, put them into a sauce-pan with two spoonfuls of vinegar, and two of white wine; boil them for a minute or two, pour it into the dish, and garnish with horse-radish.

Notes

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