The New Zealand Railways Magazine, Volume 13, Issue 1 (April 1, 1938.)
Boiled Mutton with Caper Sauce
Boiled Mutton with Caper Sauce.
1 3/4 lbs. breast mutton, 1 large peeled onion, dumplings, salt and pepper to taste, 1/2 lb. scraped carrots, 3/4 lb. sliced turnips, 1/2 pint caper sauce.
Wash mutton and place in saucepan. Cover with boiling water. Add salt to taste. Cover and boil fast for ten minutes. Simmer gently for 1 1/2 hours.
Uncover. Add sliced carrot, onion and turnip. Bring to a fast boil. Add dumplings. Cover and simmer for half an hour. Arrange meat in a hot dish, with vegetables and dumplings round. Use some of the liquor instead of gravy.