Roast Saddle of Mutton

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In the selection of a saddle or, indeed, of any other joint of mutton, follow the instructions given in the preceding article; and, as regards the roasting, take the same precautions, bearing in mind, that about an hour and a half will suffice to roast a saddle weighing about ten pounds.

Saddle of Mutton

Note.—Great diversity of opinion exists as to which is positively the best method of carving a saddle of mutton; and so determinately convinced are both advocates on this knotty question, that with all my experience in these matters, I am loth to pronounce a verdict;—not from any fear of finding myself in a minority on either side, for I believe that in this case, at least, numbers are equally balanced; but for this reason—that I well know that nobody is ever convinced by controversy.— Notwithstanding all that precedes, I must just venture most humbly to explain why I advocate the transverse, —instead of the long—or parallel cut. Everybody may easily acquaint himself with the fact that the filaments or fibres of the grain of the meat run parallel with the spine-bone of a saddle of mutton; and, consequently, that with the elongated slice so cut,—when divided on the plate into morsels for mastication,—the teeth must necessarily meet with a greater amount of resistance when they have to cut through a mass of close fibres, which in this form are presented for their incision, than would be the case if each side of the saddle were to be cut out in slanting slices—cutlet-wise, by making an incision along the spine-bone, and then cutting the slices from that line—crosswise, through the sides. By this means you obtain a slice of mutton with its fair accompaniment of delicate skirt fat; and from the very fact that the fibres are being severed crosswise, the teeth have only to press lightly in order to devide the morsel, and are consequently relieved from much labour. What is infinitely of more consequence, the meat by this simple and much more economical mode of carving, has a better chance of eating tender; and besides that, every guest is served with fairness.

No. 425