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Personal Chef Recipe CAPER SAUCE FOR BOILED MUTTON.
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1 minute to simmer.
MELTED BUTTER (the French Sauce Blanche).
THICKENED BUTTER.
MELTED BUTTER MADE WITH MILK.
CAMP VINEGAR.
CAPER SAUCE FOR BOILED MUTTON.
CAPER SAUCE FOR FISH.
A SUBSTITUTE FOR CAPER SAUCE.
PICKLED CAPSICUMS.
CAYENNE VINEGAR, or ESSENCE OF CAYENNE.
CELERY SAUCE, FOR BOILED TURKEY, POULTRY, &c.
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BENGAL RECIPE FOR MAKING MANGO CHETNEY.
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CRAB SAUCE FOR FISH (equal to Lobster Sauce).
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CUCUMBER SAUCE.
PICKLED CUCUMBERS.

Personal Chef Recipes - by Mrs Beeton

CAPER SAUCE FOR BOILED MUTTON.

Ingredients:1/2 pint of melted butter (No. 376)
3 tablespoonfuls of capers or nasturtiums
1 tablespoonful of their liquor.
Method: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.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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