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Lamb with Caper Sauce
Classic Meals

Using now boiled leg of lamb, first known in Mrs.B.


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

BOILED BREAST OF MUTTON AND CAPER SAUCE.
704. INGREDIENTS: Breast of mutton, bread crumbs, 2 tablespoonfuls of minced savoury herbs (put a large proportion of parsley), pepper and salt to taste.
Mode: Cut off the superfluous fat; bone it; sprinkle over a layer of bread crumbs, minced herbs, and seasoning; roll, and bind it up firmly. Boil gently for 2 hours, remove the tape, and serve with caper sauce, No. 382, a little of which should be poured over the meat.
Time: 2 hours.
Average cost: 6d. per lb.
Sufficient: for 4 or 6 persons.
Seasonable: all the year.




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