Sauce for Boiled Mutton
This particularly applies to mutton that has been boiled in soup, and which is so very generally liked, that it is served up on tables where soup-meat of beef and veal is considered inadmissible. To make a suitable sauce to eat with it—take two or three large boiled onions; slice them and put them into a sauce-pan, with a piece of fresh butter slightly rolled in flour, a table-spoonful of made mustard. French mustard will be best; or, for want of that, two table-spoonfuls of strong tarragon vinegar, and a half-salt-spoon of cayenne, and some pickled cucumbers chopped, but not minced. Green nasturtion seeds will be still better than cucumbers. Put these ingredients into a small sauce-pan, adding to them a little of the mutton soup. Set this sauce over the fire, and when it simmers well, take it off, put into a sauce-boat, and keep it hot till the mutton goes to table.
To keep nasturtions—take the full-grown green seeds, and put them into a large bottle of the best cider vinegar, corking them closely. They require nothing more, and are far superior to capers.