MMMMM----- Recipe via UNREGISTERED 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
       1 x  Salt
       1 x  Pepper
       3 tb Butter
   1 1/2 ts Ground sage, or
   2 1/2 ts Fresh sage
       6 ea Juniper berries, crushed
       1 ts Dried chilies (optional)
     1/2 ts Dried mint, or
       1 tb Fresh mint
     1/8 ts Ground cinnamon
     1/8 ts Nutmeg (fresh if poss.)
       1 c  Dry white wine
       1 c  Heavy cream
       1 tb 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, (chilies,) mint, cinnamon and nutmeg.  Cook, stirring
   constantly, for 3 mins. Add meat and brown on all sides.  Lower
   heat and add wine.  Simmer, covered, until meat is tender (it took 
   me a little more than an hour with the kid I had).  Remove 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.)
  
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