Caper Sauce for Boiled Mutton

Ingredients

• 1/2 pint melted butter (No. 376)
• 3 tablespoonful capers or nasturtiums
• 1 tablespoonful their liquor

Instructions

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, and serve in a tureen.
4. Pickled nasturtium-pods are fine-flavoured, and by many are eaten in preference to capers.
5. They make an excellent sauce.