Nasturtium Seed Sauce

Ingredients

• two tablespoonfuls of nasturtium seeds
• one ounce of fresh butter
• three-quarters of an ounce of flour
• half a pint of boiling gravy
• a dessert-spoonful of nasturtium vinegar
• a pinch of cayenne
• a little salt if required

Method

1. 1

   Cut the preserved nasturtium seeds into small pieces.

2. 2

   Dissolve butter in a stewpan, add flour slowly to make a smooth mixture.

3. 3

   Add boiling gravy and beat until free from lumps.

4. 4

   Season with nasturtium vinegar, cayenne, and salt.

5. 5

   Add the bruised nasturtium seeds, boil once more, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 986. The excerpt below is the record exactly as published.

Nasturtium Seed Sauce (for BoQed Mutton, &c.). — Take two table-spoonfuls of nasturtium seeds, preserved as in the last recipe, cut them into small pieces, and put them aside until wanted. Dissolve one ounce of fresh butter in a stewpan, dredge three- quarters of an ounce of flour slowly into it, and make it quite smooth with the back of a wooden spoon. Add haK a pint of boiling gravy, and beat it until quite free from lumps. Season with a dessert-spoonful of nasturtium vinegar, a pinch of cayenne, and a little salt if required

Cook this with the app: pantry check, scaling, and the assistant.