To French a Hind Saddle of Mutton

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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It is the two Rumps. Cut off the Rump, and carefully lift up the Skin with a Knife, begin at the broad End, but be sure you don’t crack it nor take it quite off, then take some Slices of Ham or Bacon chopp’d fine, a few Truffles, some young Onions, some Parsley, a little Thyme, Sweet Marjoram, Winter Savoury, a little Lemon-peel, all chopp’d 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 fallen it with two fine Skewers at each Side, and roll it in well butter’d 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 six large Sha-lots, 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-raddish.

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