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📝 Description
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75
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🥘 Ingredients
Saddle of mutton; a little salt.
👨🍳 Method
To insure this joint being tender, let it hang for ten days or a fortnight, if the weather permits. Cut off the tail and flaps and trim away every part that has not indisputable pretensions to be eaten, and have the skin taken off and skewered on again. Put it down to a bright, clear fire, and, when the joint has been cooking for an hour, remove the skin and dredge it with flour. It should not be placed too near the fire, as the fat should not be in the slightest degree burnt. Keep constantly basting, both before and after the skin is removed; sprinkle some salt over the joint. Make a little gravy in the dripping-pan; pour it over the meat, which send to table with a tureen of made gravy and red-currant jelly.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this classic saddle of mutton recipe and I was struck by how much flavour could be coaxed from such a simple ingredient list. The most delightful surprise was the transformation of the skin once it was basted and flour-dredged—it became crispy and golden, reminiscent of a perfectly cooked crackling. It was a revelation, and a testament to the power of patience and simple techniques. This recipe is a treat for the weeknight cook who enjoys a good project and doesn't mind planning ahead. The hanging time is crucial, so this isn't a spur-of-the-moment meal. But the results are worth it. The mutton turned out incredibly tender and full of flavour. I served it with the suggested gravy and red-currant jelly, and it was a hit. The next time I have a bit of time on my hands and a hankering for some old-school comfort food, I'll be reaching for this recipe again.
