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NASTURTIUM SEED SAUCE (for Boiled Mutton, etc.)

Take two table-spoonfuls of nasturtium seeds, preserved as in the last recipe, cut them into small pieces, and put them aside until wanted. Dissolve one ounce of fresh butter in a stewpan, dredge three-quarters of an ounce of flour slowly into it, and make it quite smooth with the back of a wooden spoon. Add half a pint of boiling gravy, and beat it until quite free from lumps. Season with a dessert-spoonful of nasturtium vinegar, a pinch of cayenne, and a little salt if required. Put in the bruised nasturtium seeds, boil up once more, and serve. Time, twenty minutes. Probable cost, 3d. Sufficient for six or seven persons.