Season the breast of mutton with salt, pepper, thyme and mace; let
stew slowly with 1 onion and 2 cloves of garlic chopped. Add some
chopped capers and mushrooms; cook until tender. Then thicken the
sauce with flour mixed with a glass of wine and boil up. Serve hot
with baked turnips.
Swedish Stewed Mutton
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment