CAPER SAUCE.
This is merely melted butter with a few pickled capers simmered in it, or they may be put into a sauce made of broth thickened with egg, and a little flour.
SAVORY HERB POWDER.
It is useful to select a variety of herbs, so that they may always be at hand for use: the following are considered to be an excellent selection, parsley, savory, thyme, sweet majoram, shalot, chervil, and sage, in equal quantities; dry these in the oven, pound them finely and keep them in bottles well stopped.
SEASONING FOR DUCKS AND GEESE.
Mix chopped onion with an equal quantity of chopped sage, three times as much grated stale bread, a little shred suet, pepper, salt, and a beaten egg to bind it, this is generally used for geese and ducks, the onions are sometimes boiled first to render them less strong.
