Traditional Scottish Cookery/Theodora Fitzgibbon 1995

Braised Breast of Lamb or Mutton with Sauce Piquante
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
2 lean breasts mutton or lamb, about 2 lb. (900 g) each 3 medium carrots, sliced 3 medium onions
1 bay leaf sprig of thyme salt and pepper
2 oz (50g) melted butter 2 oz (50g) breadcrumbs FOR THE SAUCE: 3 shallots or 1 medium onion
2 tablespoons white wine vinegar or vinegar from the capers 3/4 pint (450 ml) lamb stock or consomme salt and pepper
2 tablespoons capers 1 tablespoon chopped parsley



1 Trim the meat of any excess fat, roll it and tie up with kitchen string. Put into a saucepan with the sliced vegetables, bay leaf, thyme and seasonings. Cover with water, bring to the boil and take off any scum, then cover and simmer gently for about 1-1-1/2 hours.
2 Remove from the stock, untie, and if cooked sufficiently the bones will pull out. if they don't put back for further cooking. Put the bones back into the stock, boil up and let it reduce at a steadily rolling boil. Put the boned meat on a flat dish and cover either with foil or another dish, weight it and leave to get cold. When it is cold, trim off any fat or gristle and cut into oblong pieces from where the bones have been. Season well, dip into the melted butter and then into the breadcrumbs.
3 Meanwhile make the sauce by chopping the shallots finely and cooking them with the vinegar until it reduces by half. Then add the defatted stock or consomme and season to taste, boil up and simmer for about 15 minutes, then add the capers and finally the parsley and heat up again and keep hot.
4 Grill the egg and breadcrumbed slices of mutton on both sides until crisp or brown and serve with Sauce Piquante separately.
5 VARIATION: Sliced mushrooms can be used instead of capers; sliced cocktail gherkins also give a pleasantly sharp flavour, or even a tablespoon of sultanas.

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