Tuesday, December 25, 2012

Vegetable Recipes from Virginia's Mary Randolph 1762-1828

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CAPER SAUCE

Is made by mixing a sufficient quantity of capers, and adding them to the melted butter, with a little of the liquor from the capers; where capers cannot be obtained, pickled nasturtiums make a very good substitute, or even green pickle minced and put with the butter.
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Otto Wilhelm Thomé (1840-1925) Flora von Deutschland Österreich und der Schweiz  1885


Freshly picked capers