Home · Recipes · Historical Cookbook · Meat Dishes of All Kinds

Lamb with Caper Sauce

4 servings

Ingredients

• 0.88 kg Lamb breast or shoulder
• 1.5 l Water
• Salt (a little)
• Pepper (a little)
• Allspice (a little)
• 1 pcs Bay leaf
• 2 pcs Onions
• 1 glass White wine
• 1 pcs Lemon
• 7 pcs Chopped anchovies
• 2 tbsp Capers
• 1 tbsp Grated breadcrumbs

Instructions

1. For 4 people, take ¾ to 1 kg of breast or shoulder.
2. Pound the meat, wash it, and place it in 1.5 liters of boiling water (the broth can later be used as soup).
3. Add salt, a little whole pepper, allspice, 1 bay leaf, and 2 onions.
4. After 1 hour of cooking, drain the broth and pass it through a sieve.
5. Reserve as much broth as desired for soup, pour the rest back over the meat, and reduce briefly.
6. Add 1 glass of white wine, 1 deseeded, sliced lemon, 6 to 8 finely chopped anchovies, 2 tablespoons of capers, and 1 tablespoon of grated breadcrumbs.
7. Cook for another ½ hour until the sauce is creamy, cut the meat into pieces, and serve with the sauce.
8. Cook the soup with a little celery or young kohlrabi and serve with egg drop and finely chopped green parsley or soft-cooked barley.

Modernized from a treasured 19th-century German cookbook.