Name: Potroasted Kid, Locarno Style (Capretto Alla
Ingredients: 2 lb Boneless kid or lamb; Salt; Pepper; 3 tb Butter; 1 1/2 ts Ground sage, or; 2 1/2 ts Fresh sage; 6 Juniper berries, crushed; 1/2 ts Dried mint, or; 1 tb Fresh mint; 1/8 ts Ground cinnamon; 1/8 ts Nutmeg (fresh if poss.); 1 c Dry white wine; 1 c Heavy cream; 1 tb Rum

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Swiss	Swiss, Meats, Main dish	4	Servings

INGREDIENTS

2	lb	Boneless kid or lamb
		Salt
		Pepper
3	tb	Butter
1 1/2	ts	Ground sage, or
2 1/2	ts	Fresh sage
6		Juniper berries, crushed
1/2	ts	Dried mint, or
1	tb	Fresh mint
1/8	ts	Ground cinnamon
1/8	ts	Nutmeg (fresh if poss.)
1	c	Dry white wine
1	c	Heavy cream
1	tb	Rum

INSTRUCTIONS

Cut the meat into bite-sized pieces.  Sprinkle the meat with the salt and
pepper.  Heat the butter in a casserole, and add the sage, juniper berries,
mint, cinnamon and nutmeg. Cook, stirring constantly, for 3 minutes. Add
the meat and brown on all sides.  Lower the heat and add the wine. Simmer,
covered, until the meat is tender (it took me a little more than an hour
with the kid I had).  Remove the meat and keep warm. Strain the sauce. Put
the sauce back in the casserole, and stir in the cream and rum. Bring to a
boil and reduce to the consistency of heavy cream. Return the meat to the
sauce and heat through.  Serve with dry boiled rice and green peas. (it
says here: but I served it with wide homemade egg noodles, and I think that
works better than rice would, even if not strictly the way they would do it
in Locarno.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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