(1743). Hind Saddle Of Lamb, American Style (Selle D'Agneau A L'Americaine)

Cut off the hind saddle between the first and second ribs, remove both legs, cutting them away in a round from off the loin and toward the Hanks; suppress also a thin peel covering the skin and some of the loin and kidney fat; roll the flanks over on themselves, keep them in position with four turns of twine, then run the spit between the twine and saddle; hold the latter in position with several skewers which should run through both the saddle and spit (Fig. 344), then have a sufficiently strong skewer to run into the loin marrow bone fastening it securely on the spit with a string, place over the saddle a long skewer held to the spit with two rings - one at each end of the saddle or instead of rings strong twine may be used; cover the meat with heavy buttered paper and maintain it in position with four rows of string. The cradle spit (Fig. 110) is better adapted for roasting this cut of meat; all that is necessary is to place the saddle in the middle. One hour before serving, put the saddle in the spit and ten minutes before needed, unwrap, glaze, and dress on a dish; serve with a separate half-glaze sauce (No. 413).

(1744). Hind Saddle Of Lamb, French Style (Selle D'Agneau A La Franchise)

Pare a saddle suppressing the skin and superfluous fat, roll the flaps or flanks under: truss and braise it in a braziere (Fig. 134) with bits of fat pork, minced carrots and onions; season and let the meat smother while turning it over; cover with a pint of stock (No. 194a) and reduce it slowly to a glaze, then recover to its exact heighth with hot broth, and let cook with the lid on over a slow fire or in a moderate oven, basting and turning frequently; should it be insufficiently moistened, add more hot broth. When the saddle is almost done, drain and trim it; strain the stock, skim off the fat carefully, and return the meat to the braziere to finish cooking, and glaze in a moderate oven.

Dressing

Drain the saddle, detach both fillets from the top, and cut them into even slices, then return them to their original position; lay the saddle on a dish that can be placed in the oven. Have three quarts of bechamel sauce (No. 409), reduced with cream and mushroom broth; when sufficiently reduced take it from the fire and stir into it a quarter of a pound of grated parmesan, three ounces of butter, and a little cayenne pepper; beat it thoroughly until partially cold, then cover the saddle with it smoothing the surface neatly; bestrew with grated parmesan. and finish baking in a hot oven. Pour a little of the stock around the meat, serving the remainder separately, and send to the table accompanied by a vegetable dish of glazed cucumbers (No. 2733).

(1745). Hind Saddle Of Lamb With Mashed Turnips - Braised (Selle D'Agneau Braisee A La Puree De Navets)

Trim a saddle of yearling lamb, suppress the skin that covers it and the surplus of fat near the tail; take away very little of the kidney fat; roll the flanks under and tie the saddle with four rows of string making a knot at each row; lay it in a low braziere lined with fragments of fat pork. sliced onions and carrots, celery roots and a bunch of parsley garnished with thyme and bay leaf. and let the meat smother while turning it over; moisten with one pint of hot stock (No. 194a); after it has slowly fallen to a glaze cover it to its height with more hot stock and let it fall very slowly to a glaze once more, then remoisten to its full height and cook while covered on a slow fire, turning it over and basting it frequently. Should the stock reduce too freely then add more hot stock. Two hours and a half will suffice for the cooking, then drain and pare the meat, strain the stock, and remove the fat and return it once more to the braziere with the saddle and let this cook for half an hour longer, glazing it in a moderate oven; then dress and surround with mashed turnips pushed through a pocket into round tartlet crusts and laid one beside the other; pour one-third of the stock over the meat and thicken the remainder with reduced espaguole sauce (No. 414)and Madeira, serving it in a sauce-boat.

(1746). Hind Saddle Of Lamb With Gravy - Roasted (Selle D'Agneau Rotie Au Jus)

Trim a saddle of lamb by removing the legs and skin that covers it. also a little of the fat on the thick loin end and kidneys; roll the flaps over on themselves and tie the saddle firmly with four rows of siring making a knot at each row; lay it in a baking pan, sprinkle over with salt, pour some fat on top and set it in a moderate oven; it will take from an hour to an hour and a quarter to roast a saddle without the legs. Serve the meat with some good clear gravy (No. 404).

(1747). Slices Of Saddle Of Lamb With Puree Of Beans (Tranches De Selle D'Agneau A La Puree De Haricots)

Cut transversal slices three-quarters of an inch in thickness from a small saddle of lamb; season with salt and fry till done in clarified butter. Dress them in a straight row on a long dish, one piece overlapping the other; surround with a puree of white beans (No. 706) pushed through a pastry bag (Fig. 179). Cover the meats with a half-glaze sauce (No. 413) having some chopped fresh mushrooms added to it, and serve some of the same sauce in a sauce-boat.