Caper Sauce for Boiled Mutton

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 2 min Total: 2 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Chop the capers twice or thrice, and add them, with their liquor, to 1/2 pint of melted butter, made very smoothly
  2. Keep stirring well
  3. Let the sauce just simmer
  4. Serve in a tureen
Original Text
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.
Notes
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