No. 39 Saddle of Mutton
Take a saddle of mutton, extract the spine bone carefully, trim the tail end round, cut the flaps square, season the inner part with pepper and salt, rolling up each flap so as to give a neat appearance, tying a string around it several times. The mutton must be prepared for braizing with carrots, onions, celery, cloves and mace; moisten with a quantity of good stock so as to cover the mutton; place a buttered paper and lid over all and set the braizing-pan on a moderate fire. After boiling let it continue to braize or simmer for 4 hours, carefully basting it; when done take it up and place in oven to dry on a pan. Dish it up and garnish with carrots, turnips, cauliflowers, French beans, cucumbers, asparagus heads, small new potatoes and green pease. Pour some sauce around the mutton and send to the table.