Prepare the saddle without marinating and spit roast it. Hollow out the required number of pippin apples so as to form cases. Slice the removed apple, cook it in the oven, mash to a pulp and refill the apple cases with it.
When the saddle is cooked, place it on a dish and surround with the apples.
Serve accompanied with a Sauce Groseilles flavoured with grated horseradish.
© 1903 All rights reserved. Published by Taylor and Francis.