Boiled Mutton or Lamb and Caper Sauce Recipe
Ingredients
| Scrag or middle neck of mutton or lamb-1-1 1/4 pound | ||
| Carrots | 3 | |
| Onions | 2 | |
| Salt | To Taste | |
| Pepper | 1 To taste | |
| Butter margarine | 1 Ounce (For the caper sauce) | |
| All-purpose flour-1 ounce | ||
| Milk | 1/4 Pint (For the caper sauce) | |
| Meat stock-1/4 pint | ||
| Salt | To Taste (For the caper sauce) | |
| Pepper | 1 To taste (For the caper sauce) | |
| Capers | 2 Teaspoon (For the caper sauce) | |
| Caper vinegar-1 teaspoon | ||
Directions
GETTING READY
1) Cut meat into pieces.
2) Slice the vegetables.
MAKING
3) Take a pan and add meat and vegetables into it.
4) Add cold water. Bring to a boil, remove off the scum.
5) Stir in seasoning. Decrease heat and simmer for 1 1/2-2 hours.
6) Place meat and vegetables on a hot dish.
7) To make caper sauce, in a pan heat fat and add flour. Cook for few minutes and slowly add milk and meat stock.
8) Bring to a boil and cook until thickened. Stir in seasoning, capers and vinegar. Heat but do not boil.
SERVING
9) Serve lamb with caper sauce hot.
1) Cut meat into pieces.
2) Slice the vegetables.
MAKING
3) Take a pan and add meat and vegetables into it.
4) Add cold water. Bring to a boil, remove off the scum.
5) Stir in seasoning. Decrease heat and simmer for 1 1/2-2 hours.
6) Place meat and vegetables on a hot dish.
7) To make caper sauce, in a pan heat fat and add flour. Cook for few minutes and slowly add milk and meat stock.
8) Bring to a boil and cook until thickened. Stir in seasoning, capers and vinegar. Heat but do not boil.
SERVING
9) Serve lamb with caper sauce hot.
Chef
