Mutton and Caper Sauce

Ingredients

• 4 Lbs. Mutton
• i Lb. Carrots
• 2 Teaspoonfuls Capers
• i Oz. Flour
• I Lb. Onions
• i Lb. Turnips
• i Oz. Butter
• A Little Vinegar
• Stock and Milk mixed

Method

1. 1

   Boil mutton in boiling water; boil hard for five minutes, draw aside and simmer for from three to four hours having previously added the vegetables.

2. 2

   Season to taste.

3. 3

   Serve with the sauce made by melting butter; add flour and stir till it thickens; add stock and milk, a little salt; stir till it boils then add capers (chopped).

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 10. The excerpt below is the record exactly as published.

i Oz. Butter. Method. Skin the kidneys ; divide them ; melt the butter ; mix with onion, parsley, seasoning and egg ; cover the kidneys with this mixture ; roll in bread crumbs and fry in hot fat. Dish with stewed tomatoes or tomato sauce. I Teaspoonful Chopped Parsley. Bread Crumbs. Tomatoes. Pepper and Salt to taste. 65 LAMB CUTLETS WITH SPINACH. Ingredients. 8 Cutlets. Egg and Bread Crumbs. i Oz. Clarified Butter. Spinach. Method. Shape the cutlets by cutting off the chine -bone ; trim off most of the fat ; brush with egg and sprinkle with bread crumbs ; season with pepper and salt ; dip the cutlets into clarified butter, and again sprinkle with bread crumbs ; fry over sharp fire ; lay them before fire to drain, and arrange on dish with spinach in centre. The spinach should be well boiled, drained, chopped and seasoned. Peas, asparagus, French beans, or mashed potatoes may be substituted for the spinach. ^ 66 BOILED Ingredients. 4 Lbs. Mutton, i Lb. Carrots. MUTTON 2 Teaspoonfuls Capers, i Oz. Flour. i Breakfast -cupful AND CAPER SAUCE. I Lb. Onions, i Lb. Turnips, i Oz. Butter. A Little Vinegar. Stock and Milk mixed

Cook this with the app: pantry check, scaling, and the assistant.