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.