| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Upper, Crust |
6 |
servings |
INGREDIENTS
| 1 |
|
350 gram pie mutton |
| 1 |
|
Head celery; cut in half |
| 1 |
|
Suede; cut into about 8 |
|
|
; large chunks |
| 6 |
sm |
Onions |
| 6 |
|
Turnips; scrubbed but not |
|
|
; peeled |
| 1 |
tb |
Whole black peppercorns |
|
|
Salt |
| 50 |
g |
Unsalted butter |
| 50 |
g |
Plain flour |
| 500 |
ml |
Milk |
| 200 |
ml |
Lamb stock |
| 2 |
|
Dsp white wine vinegar |
| 3 |
tb |
Capers; well rinsed |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
FOR THE CAPER SAUCE
Place the mutton leg in a large casserole dish and just cover with
cold water.
Surround the meat with the vegetables.
Add the peppercorns to the pot and season generously with salt
Bring the pot slowly to the boil, and then allow 20 minutes per pound.
And serve with caper sauce.
For the caper sauce:
Melt the butter in a heavy based saucepan, and, stirring
continuously, add the flour.
Allow this to cook through, then whisk in the milk to form a thick
sauce, then add the lamb stock.
Bring the sauce to a gentle simmer and then add the white wine
vinegar, capers, season generously and combine well.
Serve with cooked meats.
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