Leg or saddle of mutton prepared like game

(Recipe #87, page 96)

If the mutton has not been marinated in vinegar, cooking should wait 2–3 days after the lamb is slaughtered, depending on the weather; otherwise it will be less tender. Pound the saddle well, remove the skin and membrane as well as the fat, lard it like a rabbit, rub it with nutmeg and allspice, brown it in pork fat and butter, then sprinkle it with salt and prepare it with sweet milk, following the directions for roasting beef like rabbit.

Translated by David Green.

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