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English cookbook, 1820
Page 108
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to Stew a Saddle of Mutton Bone the Mutton and where the Bone is taken out fill it with force meat take the Skin off & and put it on again with Skewers have a good gravy and a pint of red wine - and put a Turnip and Carrot in and if a small Saddle stew it 3 hours when enough take the Skin not to be put on again and thicken it with flour and butter and if your chose add Truffles and Morels -
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to Stew a Saddle of Mutton Bone the Mutton and where the Bone is taken out fill it with force meat take the Skin off & and put it on again with Skewers have a good gravy and a pint of red wine - and put a Turnip and Carrot in and if a small Saddle stew it 3 hours when enough take the Skin not to be put on again and thicken it with flour and butter and if your chose add Truffles and Morels -
Szathmary Culinary Manuscripts and Cookbooks
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