Caper Sauce (White)


For half a pint of melted butter take one tablespoonful of French capers, one dessertspoonful of the vinegar from the capers, a pinch of salt, mix well together and use.

If for serving with boiled mutton, make the melted butter sauce with the liquor in which the meat was boiled, instead of plain water, tammying it and finishing it off with the capers as above.