Potroasted Kid, Locarno Style (capretto Alla

This is somewhat of the word which He now speaks unto you: Why will you die? Why will you perish? Why will you not have compassion on your own souls? Can your hearts endure, or can your hands be strong, in the day of wrath that is approaching?... Look unto Me, and be saved; come unto Me, and I will ease you of all sins, sorrows, fears, burdens, and give rest to your souls. Come, I entreat you; lay aside all procrastinations, all delays; put me off no more; eternity lies at the door...do not so hate Me as that you will rather perish than accept of deliverance by Me. These and the like things does the Lord Christ continually declare, proclaim, plead and urge upon the souls of sinners... He does it in the preaching of the Word, as if He were present with you, stood amongst you, and spoke personally to every one of you... He has appointed the ministers of the gospel to appear before you, and to deal with you in His stead, avowing as His own the invitations which are given you in His name.

John Owen

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

INGREDIENTS

2	lb	Boneless kid or lamb
		Salt
		Pepper
3	T	Butter
1 1/2	t	Ground sage, or
2 1/2	t	Fresh sage
6		Juniper berries, crushed
1/2	t	Dried mint, or
1	T	Fresh mint
1/8	t	Ground cinnamon
1/8	t	Nutmeg, fresh if poss.
1	c	Dry white wine
1	c	Heavy cream
1	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 650 Calories From Fat: 344 Total Fat: 38.9g Cholesterol: 1385.8mg Sodium: 442.3mg Potassium: 501.9mg Carbohydrates: 5.8g Fiber: <1g Sugar: <1g Protein: 55.1g