Caper Sauce for Boiled Mutton
382. INGREDIENTS.—1/2 pint of melted butter (No. 376), 3 tablespoonfuls of capers or nasturtiums, 1 tablespoonful of their liquor.
Mode.—Chop the capers twice or thrice, and add them, with their liquor, to 1/2 pint of melted butter, made very smoothly; keep stirring well; let the sauce just simmer, and serve in a tureen. Pickled nasturtium-pods are fine-flavoured, and by many are eaten in preference to capers. They make an excellent sauce.
Time.—2 minutes to simmer. Average cost for this quantity, 8d.
Sufficient to serve with a leg of mutton.