Caper Sauce.
To one cup drawn butter add three tablespoonfuls green pickled capers. If prepared for boiled mutton, use half teacupful of the water in which it was boiled; add salt and cayenne pepper. Let it boil up once and serve.—Mrs. S. T.
Tartan Sauce.
One mustardspoon of mixed mustard, salt and cayenne to the taste, the latter highly.
Yolk of one raw egg, sweet-oil added very slowly, until the quantity is made that is desired; thin with a little vinegar.
Take two small cucumber pickles, two full teaspoonfuls capers, three small sprigs parsley, and one small shallot or leek. Chop all fine, and stir into the sauce about an hour before serving. If very thick, add a tablespoonful cold water. This quantity will serve eight persons—is good with trout, veal cutlets, and oysters.—Miss E. S.
Morcan's Tartan Sauce.
Put into a bowl one spoonful of dry mustard, two spoonfuls salt, a little cayenne pepper, yolk of one raw egg; mix these together.
Then add, drop by drop, one teacupful sweet-oil; stir until a thick mass. Add a little vinegar. Chop very fine two small cucumber pickles, two teaspoonfuls capers, two sprigs parsley, one leek or small onion, and a little celery; stir all into the dressing. This is delicious with boiled fish, either hot or cold—also cold meats, chicken or turkey.—Mrs. S.
Aromatic Mustard.