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.
CAPER SAUCE FOR FISH.