| previous | next |
Title: Lamb with Caper Sauce - Cbd
Categories: Entree Lamb British
Yield: 4 Servings
| 2 1/4 | lb | Middle or scrag end of neck of lamb |
| 1 | lb | Mixed root vegetables |
| Salt & freshly ground black pepper | ||
| 2 | tb | Butter |
| 1/4 | c | Plain flour |
| 1 1/4 | c | Milk |
| 2/3 | c | Lamb stock |
| 3 | ts | To 4 ts capers |
: Divide the meat into portions. Prepare the root vegetables, leaving whole if small or cutting into neat pieces if large. Put the meat and vegetables into a saucepan, add cold water to cover. Bring the liquid to the boil, add seasoning, then cover the pan and simmer gently until the meat is tender.
: Heat the butter in a saucepan, stir in the flour, then add the milk and stir or whisk until the sauce thickens. Remove 150ml (1/4 pint or 2/3 cup) of the lamb stock from the saucepan, strain into the sauce, then simmer this for a short time. Dish up the meat and vegetables, add the capers plus a little vinegar from the jar to the sauce. Heat gently, but do not allow to boil. Serve separately. _Classic British Dishes_ Marguerite Patten, 1994. Bloomsbury Books, London. ISBN 0-7475-1778-9. Typos by Jeff Pruett.
From: Jeff Pruett Date: 28 Sep 97 National Cooking Echo Ä
| previous | next |