Have the saddle neatly trimmed and superfluous fat removed; skin it and skewer the skin over it till it is nearly done.

Set it in the oven one hour and a half before it is wanted, if it weighs about six pounds; the oven must of course be hot; baste frequently, and half an hour before it is done take off the skin; dredge the saddle with flour; sift a little fine salt over it, and put it in a part of the oven where it will brown well without burning.

Take it up on a very hot platter, pour the fat carefully from the dripping-pan, put in a cup of hot water, rub off all the glaze or gravy on the pan, season with salt and put into the gravy a glass of claret and a spoonful of red currant jelly; serve the gravy in a tureen.

The saddle should be carved lengthwise of the joint. .