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2755 Baron and Double
Appears in
Published 1903
The Baron is a whole joint consisting of the saddle and the two legs. It is one of the most excellent of all the large joints or Relevés.
The Double comprises the two legs unseparated.
Both of these large joints are almost always provided by ordinary or grass lamb and should only be served roast as a Relevé (large joint).
The best accompaniment for these pieces is either unthickened or very lightly thickened roast gravy. Garnishes which require a sauce should be kept very light.
Suitable Garnishes are: Bretonne, Dauphine, Duchesse, Bouquetière, Bristol, Frascati, Hussarde, Jardinière, Japonaise, Macédoine, Milanaise, Portugaise, Provençale, Renaissance, Richelieu, Sarde, Saint-Florentin.
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