Recipe - Potroasted Kid Locarno Style (Capretto Alla

2 pound Boneless kid or lamb
Salt
Pepper
3 tablespoon Butter
1 One half teaspoon Ground sage, or
2 One half teaspoon Fresh sage
6 Juniper berries, crushed
One half teaspoon Dried mint, or
1 tablespoon Fresh mint
1/8 teaspoon Ground cinnamon
1/8 teaspoon Nutmeg (fresh if poss.)
1 cup Dry white wine
1 cup Heavy cream
1 tablespoon Rum

Cut the meat into bitesized pieces. Sprinkle the meat with the salt and
pepper. Heat the butter in a casserole, and add the sage, juniper berries,
mint, cinnamon and nutmeg. Cook, stirring constantly, for 3 minutes. Add
the meat and brown on all sides. Lower the heat and add the wine. Simmer,
covered, until the meat is tender (it took me a little more than an hour
with the kid I had). Remove the meat and keep warm. Strain the sauce. Put
the sauce back in the casserole, and stir in the cream and rum. Bring to a
boil and reduce to the consistency of heavy cream. Return the meat to the
sauce and heat through. Serve with dry boiled rice and green peas. (it
says here: but I served it with wide homemade egg noodles, and I think that
works better than rice would, even if not strictly the way they would do it
in Locarno.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini