Gigot à l'Anglaise (Boiled Leg of Mutton, English Style)

Ingredients

• 1 leg of mutton
• water
• 3 medium carrots
• 2 onions
• 2 cloves
• 1 bouquet garni
• 2 cloves of garlic
• sauce au beurre à l'Anglaise
• 100 grammes capers

Instructions

1. Shorten the shank of the leg and trim it.
2. Bring a pot of water to the boil, salted at 8 grammes per litre, and plunge the leg into it.
3. Add 3 medium carrots, 2 onions each stuck with a clove, a bouquet garni and 2 cloves of garlic.
4. Keep the liquid at a gentle boil and allow 30 minutes of cooking per kilogramme of meat.
5. Dish the leg and surround it with the carrots and onions.
6. Serve separately a sauce au beurre à l'Anglaise, with 100 grammes of capers added per litre.