Breast of Mutton

A variation on classic mutton with caper sauce, this very moreish dish also works with lamb or beef. Slow-cooked recipes such as this were very useful in the Victorian kitchen, as the meat could be tucked away at the back of the stove while other things were prepared. The poaching could be done the day before, especially when, as here, the meat is chilled and shaped before recooking. With only four people cooking for about 30 diners, four times a day, the kitchens at Audley End had to be br