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Caper Sauce (for Fish)

them fine; put them
them fine; put them

INGREDI- ENTS for 1 tureen. pint of melted butter, 3 dessertspoonfuls of capers, 1 dessertspoonful of their liquor, a small piece of glaze, if at hand (this may be dispensed with), 1/4 teaspoonful of salt, ditto of pepper, 1 tablespoonful of anchovy essence. AVER- AGE COST, 6d.

Cut the capers across once or twice, but do not chop them fine; put them in a saucepan with pint of good melted butter, and add all the other ingredients.

Keep stirring the whole until it just simmers, when it is ready to serve.

THE CAPER.

TIME.-1 minute to simmer.

CAPER SAUCE.

and scale the fish, and mix, with the cress
and scale the fish, and mix, with the cress

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