Boiled leg of mutton dumplings with sauce and capers

Submitted by enr on 24 May 2003
1.5 kg leg of mutton
1 tsp (5 g) salt
4 carrots
3 onions
3 tbsp bulgur
2 sprigs parsley
# Dumplings:
720 g flour
60 g salo
pinch of baking powder
1 onion
1 sprig parsley
1 tsp (5 g) salt
# capers sauce:
20 g butter
4 tbsp (40 g) flour
1 hour. h. (200 ml) milk
1 cup (200 ml) mutton broth
1 tsp (5 ml) vinegar
The meat is placed in a deep pan, pour (so as to cover) with boiling salted water and boil half an hour on low heat. Then the bulgur and 30 minutes later, and the cut vegetable. After 2 hours and a half, the meat is generally done. It is placed on a hot plate of vegetables and the bulgur and dusted with parsley. Serve with dumplings and capers sauce. Dumplings: Mix finely chopped salo, onion, parsley and other products and add a scoop spoon cold water until the dough becomes a swollen and hard and starts to lift off the court . It must be easily removed from the court. Formed into 12 balls and place in boiling salted water (or meat broth). Dumplings to boil for 20-30 minutes on low heat uncovered. capers sauce: From the butter, flour and very hot, mixed with milk broth is prepared sauce. Boil for 3 minutes, stirring continuously. Season with salt and pepper to taste. Just before serving, add the capers and vinegar. Serve hot.
Very difficult
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24 May 2003