grammes of butter. Baste the saddle
with the liquor in which it was
lying, and, when this is at an end,
with jus de viande. The operation
should take about two hours,
according to the size of the saddle.
Then remove from the fire and
strain through a sieve the liquor in
which it was lying.
‘The following hot and thick
sauce must meanwhile be held in
readiness:
‘Put 30 grammes of sugar into a
saucepan and melt brown over the
fire; then add a claret-glass of
wine-vinegar and bring to the boil.
Now add the above strained liquor,