Lamb fricassee with capers and anchovies

(Recipe #94, pages 97 – 98)

Cut the meat into small square pieces, wash them, and put them in foaming butter with a few cloves, bay leaves, whole onions, mace, and basil, simmer them for a while, add some boiling water and salt, and simmer slowly covered.

After an hour, when the meat is almost done, add flour that has been sweated without browning, seeded lemon slices, capers, and some wine. Stir in a few finely chopped anchovies just before serving, because cooking impairs their flavor. The fricassee can also be made perfectly well without capers and anchovies, which many actually prefer.

Translated by David Green.


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