The same rule in regard to choice appiles to this as to the haunch. Take off the skin, run a lark-spit through the spinal marrow-bone, which affix to a larger one with a holdfast at one end and string at the other; then tie the skin over the back, and place it down to roast; it will not take so long a time to roast in proportion as another joint, one about ten pounds will take about one hour and twenty minutes; remove the paper ten minutes before taking it from the fire, dredge to give it a nice color, and make gravy as for beef, No. 287, or serve with gravy, No. 177.

316. Saddle Of Mutton, A La Polonaise

This is my economical dish, par excellence, and very much it is liked every time I use it. Take the remains of a saddle of mutton, of the previous day, cut out all the meat close to the bone, leaving about one inch wide on the outside, cut it with a portion of the fat into small dice; then put a spoonful of chopped onions in a stewpan, with a little butter; fry one minute, add the meat, with a tablespoonful of flour, season rather high with salt, pepper, and a little grated nutmeg; stir round, and moisten with a gill or a little more of broth, add a bay-leaf, put it on the stove for ten minutes, add two yolks of eggs, stir till rather thick, make about two pounds of mashed potatoes firm enough to roll, put the saddle-bone in the middle of the dish, and with the potatoes form an edging round the saddle, so as to give the shape of one, leaving the middle empty, fill it with your mince meat, which ought to be enough to do so; if you should not have enough with the remains of the saddle, the remains of any other joint of mutton may be used; egg all over, sprinkle bread-crumbs around, put in rather a hot oven, to get a nice yellow color, poach six eggs, and place on the top, and serve brown gravy round; white or brown sauce, if handy, is an improvement. You may easily fancy the economy of this well-looking and good dish; the remains of a leg, shoulder, loin, neck of mutton and lamb may be dressed the same way, keeping their shape of course.