Scottish thistle image

Scottish Crafts and Gifts

Boiled Mutton in Caper Sauce Recipe

All recipes are FREE, however, donations towards the upkeep of Scottish Crafts & Gifts are much appreciated. Please click below to make a donation.

Boiled Mutton in Caper Sauce from


1 leg mutton

4 large onions

1½ lb carrots, peeled and chunked

1 parsnip, peeled and chunked

8 peppercorns

2 bay leaves


For the sauce:

2 oz margarine

2 oz plain flour

½ pint milk

½ pint meat stock, taken from the mutton

2 oz capers


 1. Calculate the cooking time at 25 minutes per pound plus 25 minutes. Put the joint into a large pan, cover with cold water, add the peppercorns, bay leaves and salt, and bring the liquid slowly to the boil. Calculate the cooking time from when the liquid boils. Cover the pan and simmer for the required time adding the vegetables after one hour

2. When it is cooked lift the joint onto a large ashet, coat with the caper sauce and surround with the vegetables

3. To make the sauce - melt the margarine, add the flour and when well blended gradually stir in the milk and stock to make a smooth sauce

4. Bring the sauce to the boil to thicken, stirring constantly, then add the capers and check for seasoning. Pour about half the sauce over the joint and serve the rest separately

Contributions to this page are more than welcome - please send us your inclusions for approval. 
You may copy this article and place it on your own website, as long as you do not change it and include this resource box including the live link to  Copyright © Scottish Crafts & Gifts

Scottish thistle image
Scottish Crafts and Gifts©. All rights reserved


Web Analytics