No. 469 Saddle of Mutton rôti, braisé, à la Mirabeau.
Trim a nice saddle of mutton (South Down are the best, from four to five years old), take off the skin and skewer the flaps underneath, roast it in vegetables as directed for fillet of beef (No. 417), about two hours and a half will be sufficient, take it from the vegetables, glaze and salamander nicely, place it on your dish and serve with the following sauce: put a quart of poivrade sauce (No. 32) in a stewpan, and when boiling add a teaspoonful of sugar, four of chopped gherkins, and two ounces of boiled beetroot cut in dice; sauce over and serve.