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Ingredientes
- 1 x 350 gram pie mutton
- 1 head celery, cut in half
- 1 x Suede, cut into about 8 large chunks
- 6 sm Onions
- 6 x Turnips, scrubbed but not peeled
- 1 Tbsp. Whole black peppercorns Salt
- 50 gm Unsalted butter
- 50 gm Plain flour
- 500 ml Lowfat milk
- 200 ml Lamb stock
- 2 dsp white wine vinegar
- 3 Tbsp. Capers, well rinsed Salt and freshly grnd black pepper
Direcciones
- Place the mutton leg in a large casserole dish and just cover with cool water.
- Surround the meat with the vegetables.
- Add in the peppercorns to the pot and season generously with salt
- Bring the pot slowly to the boil, and then allow 20 min per lb.. and serve with caper sauce.
- For the caper sauce:Heat the butter in a heavy based saucepan, and, stirring continuously, add in the flour.
- Allow this to cook through, then whisk in the lowfat milk to create a thick sauce, then add in the lamb stock.
- Bring the sauce to a gentle simmer and then add in the white wine vinegar, capers, season generously and combine well.
- Serve with cooked meats.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 6 servings | |
| Calories 181 | |
| Calories from Fat 69 | 38% |
| Total Fat 7.88g | 10% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 240mg | 10% |
| Potassium 438mg | 13% |
| Total Carbs 23.28g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 11.05g | 7% |
| Protein 5.55g | 9% |
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