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Lamb Fricassee with Capers

4 servings

Ingredients

• lamb meat (a little)
• butter (a little)
• cloves (a little)
• bay leaves (a little)
• onions (a little)
• mace (a little)
• basil (a little)
• salt (a little)
• water (a little)
• white roux (a little)
• lemon slices (a little)
• capers (a little)
• wine (a little)
• chopped anchovies (a little)

Instructions

1. Cut the meat into small, square pieces, wash, place in hot butter, stir for a while with a few cloves, bay leaves, whole onions, mace, basil, and salt.
2. Add a little boiling water and cook slowly, covered.
3. When it is almost tender after about 1 hour, add white roux, lemon slices (pitted), capers, and a little wine.
4. Only stir in finely chopped anchovies when serving.

Modernized from a treasured 19th-century German cookbook.