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Caper Sauce

To a pint of drawn butter, add three table-spoons of capers. Serve with boiled or roast mutton. Another method is the following: Fifteen minutes before the mutton is done, melt two table spoons butter in a sauce-pan, stir into it one table-spoon flour; when thoroughly mixed add half a pint of the liquor in which the mut ton is boiling, and half a pint of milk, season with pepper and salt, cook a few minutes (to swell the grains of the flour), and just before serving (in order that their color may not be lost by standing) add two heaped table-spoons capers.