Prepare and marinate the saddle for 12 hours.
When required, remove from the marinade, dry the surfaces well and roast in a hot oven, placed on the vegetables from the marinade scattered over the bottom of the roasting tray.
When cooked, place the saddle on a dish and arrange at each end, a garnish of pears cooked in red wine flavoured with cinnamon, zest of lemon and
Serve the saddle accompanied with the thickened gravy and redcurrant jelly.
© 1903 All rights reserved. Published by Taylor and Francis.