Title: Potroasted kid~ locarno style (capretto alla
 Categories: Swiss, Meats, Main dish
      Yield: 4 Servings
 
      2 lb Boneless kid or lamb
           Salt
           Pepper
      3 tb Butter
  1 1/2 ts Ground sage, or
  2 1/2 ts Fresh sage
      6    Juniper berries, crushed
    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, 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.)