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When celery is out of season, you may use celery seed, boiled in the water which you afterwards use for the melted butter, but strained out after boiling. This is by many considered superior to caper sauce and is eaten with boiled mutton. It is made with the green seeds of nasturtians, pickled simply in cold vinegar.
Instead, having clambered half way up the steep slope to the cavern, she watched from behind a flaming riot of wild nasturtians while, preceded by a hotel porter bearing bags and suit-cases, Blair boarded the Avalon for Los Angeles. He was going away, then, without even a word of farewell.
Cut about six ounces of butter into small hits, and put them into a small sauce-pan. Mix with a wine-glass of water sufficient flour to make a thick batter, pour it on the butter, and hold the sauce-pan over hot coals, shaking it quickly round, till the butter is melted. Let it just boil up, and then take it from the fire. Thicken it with the pickled nasturtians and send it to table in a boat.
Serve it up with a sauce-boat of melted butter into which a tea-cup full of capers or nasturtians have been stirred. Have mashed turnips to eat with it. A few small onions boiled in the water with the mutton are thought by some to improve the flavour of the meat. It is much better when sufficient time is allowed to boil or simmer it slowly.
Let it stew slowly for four or fire hours, and then add a dozen very small onions roasted and peeled, and a large table-spoonful of capers or nasturtians. You may, if you choose, stick a clove in each onion. Simmer it half an hour longer, then take up the meat, and place-it in a dish, laying the vegetables round it.
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