INGREDIENTS.--1/2 pint of melted butter, 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.
Sufficient to serve with a leg of mutton.
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.
Sufficient to serve with a leg of mutton.
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