Recipes > Sauces & Spreads > Caper Sauces > Caper Sauce for Boiled Mutton

Caper Sauce for Boiled Mutton


  • 1/2 pint of melted butter
  • 3 tablespoonfuls of capers or nasturtiums
  • 1 tablespoonful of their liquor


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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The Book of Household Management (1861).

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