May

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What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

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Take a saddle of lamb, lard it, and marinate it for twenty-four hours in a well-spiced marinade (white wine, bouquet, onions, carrots, peppercorns). Then drain it well and roast it in the ordinary way.
Put the marinade in a small saucepan, let it reduce well, squeeze through a muslin or pass through a fine strainer, add a few pieces of butter, a little stock, a small piece of butter in which flour has been worked, and a tablespoonful of red currant jelly and French mustard in equal parts. Cook slowly a few minutes, and pour this sauce, which should be very smooth and well seasoned, over the saddle carved in slin slices and remodelled.