Mrs Beetons Sauces Revisited
Caper Sauce
(for Boiled Mutton)
285ml (½ pint) Melted Butter
3 tbsp Capers or Nasturtiums
1 tbsp their Liquor
Chop the capers twice or thrice and add them, with their liquor, to 285ml (½ pint) melted butter.
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.
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.
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