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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