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Classic Boiled Mutton with Caper Sauce
Mutton is a wonderfully rich flavoured meat that is much overlooked nowadays. It is very cheap in comparison with lamb and beef and if properly treated, can provide a very light textured meat with a full flavour. This dish is based on the standard country recipes used throughout the British Isles over the years.
These quantities are for about 4 to 6 people, so half, double or whatever depending on the number of people you are cooking for.
Meat and Vegetables 1 Gigot (upper leg) mutton (or shanks or shoulder) that fits into your biggest pot 4 Carrots 4 baby turnips (navets) 4 leeks 4 Celery branches 3 onions 6 Cloves Peppercorns Salt & Pepper
Sauce 30g butter 1 tablespoon flour Seasoning 100 ml milk A handful of capers
Meat & Potatoes 3 hours before serving - Using the biggest pot in the kitchen, lay in the mutton joint and cover with water. Bring to the boil and simmer for 1 hour. Remove any scum that rises to the surface.
Clean the carrots, turnips, leeks and celery branches. Cut into large pieces and add into the pot. Peel the onions and pierce with the cloves then add into the pot.
Throw in a few peppercorns and season with a good pinch of salt and pepper. Simmer gently for another 2 hours.
Sauce 5 Minutes before serving - Melt a large knob of butter in a saucepan. Add in a tablespoon of flour and mix well. Allow the flour to cook for a minute or two to release the starch. Gradually add in the milk whilst stirring well to avoid lumps forming.
Add a ladle or two of the stock created in the mutton pot. Bring to the boil, stirring continuously.
Finely chop the capers and add into the thickened sauce.
Serving - Remove the meat and leave to stand for a few minutes before serving. Slice the meat off the bone and serve with some of the vegetables alongside, spooning a little stock from the pan over everything. Separately boiled potatoes adds carbohydrates into the dish if you wish. The sauce can be served apart and left to the guest's discretion.
Alternatives - The traditional sauce in the north of England and Scotland for this dish uses onion in place of the capers.
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