The 1918 Fanny Farmer Cookbook

Saddle of Mutton, Currant Mint Sauce

Follow directions for Saddle of Mutton, and serve with

Currant Mint Sauce. Separate two−thirds tumbler of currant jelly in pieces, but do not beat

it.

Add one and one−half tablespoons finely chopped mint leaves and shavings from the rind of

one−fourth orange.

Saddle of Lamb à l’Estragnon

Wipe meat, sprinkle with salt and pepper, place on rack in dripping−pan, and dredge meat and

bottom of pan with flour. Bake in hot oven one and one−fourth hours, basting every fifteen

minutes. Remove to hot serving dish and pour around.

Estragnon Sauce. Brown four tablespoons butter, add four tablespoons flour (which has

been

previously browned), and pour on gradually, while stirring constantly, two cups bouillon, and

one−half cup stock which has infused with one tablespoon tarragon one hour.

Crown of Lamb

Select parts from two loins containing ribs, scrape flesh from bone between ribs, as far as lean

meat, and trim off backbone. Shape each piece in a semicircle, having ribs outside, and sew

pieces together to form a crown. Trim ends of bones evenly, care being taken that they are not

left too long, and wrap each bone in a thin strip of fat salt pork or insert in cubes of fat salt

pork

to prevent bone from burning; then cover with buttered paper. Roast one and one−fourth

hours.

Remove pork from bones before serving, and fill centre with Purée of Chestnuts.

Lamb en Casserole

Wipe two slices of lamb cut one and one−fourth inches thick from centre of leg. Put in hot

frying−pan, and turn frequently until seared and browned on both sides. Brush over with

melted

butter, season with salt and pepper, and bake in casserole dish twenty minutes or until tender.

Parboil three−fourths cup carrot, cut in strips, fifteen minutes; drain, and sauté in one

tablespoon

bacon fat to which has been added one tablespoon finely chopped onion. Add to lamb, with

one

cup potato balls, two cups thin Brown Sauce, three tablespoons Sherry wine, and pepper to

Chapter XIII − LAMB AND MUTTON

260