I tried boiling a breast of mutton this week, an exercise in patience and precision that I found strangely satisfying. The key, as Mrs. Beeton insists, is gentleness. I found that the low and slow approach allowed the flavors to meld beautifully, and the meat came out tender and moist, a delightful surprise given my initial skepticism about boiling meat. The caper sauce was the true star of the show. I was surprised by how well it complemented the rich, mild mutton. This dish would be a hit with a comfort-seeker looking to try something old and new. My advice: use fresh capers if you can, and don't skimp on the parsley. The final touch, pouring the sauce over the meat at the table, made for a lovely presentation. This recipe is a testament to the power of simplicity and technique.