667. Saddle of Mutton, Sauce Poivrade.
—Proceed the same as for No. 664, serving with half a pint of poivrade sauce, separately (No. 194).
668. Saddle of Mutton, Londonderry Sauce.
—The same as for No. 664, serving with half a pint of hot Londonderry sauce (No. 880).
669. Saddle of Mutton à la Sevigné.
—Exactly the same as for No. 664, only serving with six boucheés à la Sevigné (No. 588).
670. Saddle of Mutton à la Duchesse.
—Proceed as for No. 664, serving with six potatoes Duchesse (No. 1006).
671. Saddle of Mutton with Potatoes.
—Served exactly the same as for No. 664, only adding one pint of potatoes château (No. 1009).
672. Lamb Fries à la Diable.
—Skin well six medium-sized lamb fries; cut each into three slices and put them into a bowl. Season with a tablespoonful of salt, a very little cayenne pepper, the juice of half a lemon, one tablespoonful of sweet oil, and a teaspoonful of ground mustard diluted in a tablespoonful of Parisian sauce. Mix all well together, roll them in flour, and broil five minutes on each side. Arrange them on a hot dish garnished with six slices of lemon, and serve with a hot sauce à la Diable (No. 198), separately.
Lamb chops can be prepared the same way. Lamb fries, as above prepared, should be immediately served as soon as cooked.