Leg of Mutton Joint 4 Carrots 6 Medium Onions (1 studded with cloves) 4 Sticks of Celery Bouquet Garni 2 Cloves Garlic

Place mutton in a large pan of boiling, salted water. Add remaining ingredients and simmer for 30 minutes a pound. Serve the onions with the meat, first removing the cloves. Now make the caper sauce, basic béchamel (white sauce) to which you add the cooked celery (pureed) and a good tablespoon of capers together with a tbs., of vinegar from the caper jar and serve piping hot