Mutton with Caper Sauce

Mutton, the meat of older sheep, was one of Queen Victoria’s favorite foods, and authors of the time gave royal names to several mutton dishes: mutton à la Louise (after one of Victoria’s daughters) were cold cutlets masked with chaudfroid sauce and garnished, while cutlets à la Alexandra (named for the Princess of Wales) were grilled and topped with Parmesan and served with a spicy sauce. The Queen’s own preferences were slightly plainer, and her cook offered pies à la Windsor and m