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Caper Sauce for Fish

Stir three dessert-spoonfuls of chopped capers and one dessert-spoonful of vinegar into half a pint of melted butter; put it on a gentle fire, and when the sauce is simmering stir in a dessert-spoonful either of essence of anchovy, mushroom, or walnut ketchup, and season rather highly with cayenne. Time, two minutes to simmer. Probable cost, 8d. Sufficient for two pounds of fish.