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Classic
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page 130
Wash the saddle and pound it thoroughly, put it into an appropriate vessel
together with plenty of onions and eschalots, bay leaves, cloves and
peppercorns, garden-rue, majoram, tarragon, 1 quart of vinegar, and, if you have
any heavy claret, a bottleful, this giving the meat the brown color.
Pour this liquor boiling hot over the meat and let it remain in it for 8 days,
turning it daily. Instead of preparing the mutton as above it can be laid in
sour milk only, or else a day before using and after it is skinned rub it with
the following essence, which will impart an excellent gamey flavor to the meat:
Put 2 grated onions, purslane, chives, chopped thyme, ground spices and pounded
juniper berries into 2 glassfuls of claret and let it draw for a few days,
strain through a sieve and brush the roast all over with it from time to time,
until it is all used up. Then lard the roast like a hare, sprinkle with fine
salt and put it into a pan in which plenty of fat pork and butter has previously
been heated, and roast until light brown. Afterwards gradually pour either some
of the vinegar in which the meat has lain, together with the herbs, over the
roast, or else gradually some sour cream, and then roast until tender, basting
often and keeping it covered, at least during the earlier part of the time it is
in the oven; according to the size of the roast and whether it is to be rare or
well done, this will take from 1 1/2 to 2 hours. During the last hour gradually
stir 2 cupfuls of thick cream into the gravy and let the roast finish,
uncovered, to a golden brown, basting often. When serving rub 1/2 tablespoonful
of flour in a pan for a few minutes until brown, add enough water to make the
gravy and then strain it. The roast may be garnished with either small potato
dumplings or with a border of stewed onions; mushrooms are also very nice for
this purpose.
For a middlecourse at a dinner party the piece from the saddle over the
tenderloin is often taken only; lard, stew in the oven with meat broth, parsley
root, etc., or with claret, until tender, and when done drip off until dry and
glaze with the broth which has been made in the oven. Then slice the meat and
serve it as a garnish for a fine veal sweetbread ragout, or mushroom ragout, or
even to good bouillon rice, which has been well shaken
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