Esta es una exhibición prevé de cómo se va ver la receta de 'Braised Mutton With Caper Sauce' imprimido.

Receta Braised Mutton With Caper Sauce
by Global Cookbook

Braised Mutton With Caper Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

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

  1. Place the mutton leg in a large casserole dish and just cover with cool water.
  2. Surround the meat with the vegetables.
  3. Add in the peppercorns to the pot and season generously with salt
  4. Bring the pot slowly to the boil, and then allow 20 min per lb.. and serve with caper sauce.
  5. For the caper sauce:Heat the butter in a heavy based saucepan, and, stirring continuously, add in the flour.
  6. Allow this to cook through, then whisk in the lowfat milk to create a thick sauce, then add in the lamb stock.
  7. Bring the sauce to a gentle simmer and then add in the white wine vinegar, capers, season generously and combine well.
  8. Serve with cooked meats.