---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Potroasted Kid, Locarno Style (Capretto Alla Locarnese)
  Categories: Swiss, Meats, Main dish
       Yield: 4 servings
  
       2 lb Boneless kid or lamb
            Salt
            Pepper
       3 T  Butter
   1 1/2 t  Ground sage, or
   2 1/2 t  Fresh sage
       6    Juniper berries, crushed
     1/2 t  Dried mint, or
       1 T  Fresh mint
     1/8 t  Ground cinnamon
     1/8 t  Nutmeg (fresh if poss.)
       1 c  Dry white wine
       1 c  Heavy cream
       1 T  Rum
  
   Cut the meat into bite-sized pieces.  Sprinkle the meat with the salt and
   pepper.  Heat the butter in a casserole, and add the sage, juniper
   berries, mint, cinnamon and nutmeg.  Cook, stirring constantly, for 3
   minutes.  Add the meat and brown on all sides.  Lower the heat and add the
   wine.  Simmer, covered, until the meat is tender (it took me a little more
   than an hour with the kid I had).  Remove the meat and keep warm.  Strain
   the sauce.  Put the sauce back in the casserole, and stir in the cream and
   rum.  Bring to a boil and reduce to the consistency of heavy cream.
   Return the meat to the sauce and heat through.  Serve with dry boiled rice
   and green peas.  (it says here:  but I served it with wide homemade egg
   noodles, and I think that works better than rice would, even if not
   strictly the way they would do it in Locarno.)
  
 -----