[edit] Ingredients
1 |
350 gram pie mutton |
1 |
inch head celery, cut half |
1 |
Suede, cut into about 8 large chunks |
6 |
small Onions |
6 |
Turnips, scrubbed but not peeled |
1 |
tablespoon Whole black peppercorns |
|
|
50 |
grams Unsalted butter |
50 |
|
500 |
ml Milk |
200 |
ml Lamb stock |
2 |
dsp white wine vinegar |
3 |
tablespoons Capers, well rinsed |
|
Salt and freshly ground black pepper |
[edit] Preparation
Step 1 |
Place the mutton leg in a large casserole dish and just cover with cold water. |
Step 2 |
Surround the meat with the vegetables. |
Step 3 |
Add the peppercorns to the pot and season generously with salt |
Step 4 |
Bring the pot slowly to the boil, and then allow 20 minutes per pound. and serve with caper sauce. |
Step 5 |
For the caper sauce:Melt the butter in a heavy based saucepan, and, stirring continuously, add the flour. |
Step 6 |
Allow this to cook through, then whisk in the milk to form a thick sauce, then add the lamb stock. |
Step 7 |
Bring the sauce to a gentle simmer and then add the white wine vinegar, capers, season generously and combine well. |
Step 8 |
Serve with cooked meats. |
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[edit] About Braised Mutton With Caper Sauce
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