The encyclopædia of practical cookery

(2) Put into a saucepan 1 pint of clear broth or water and 1 table-spoonful of Capers. Let them simmer for ten minutes, then mash the Capers by pressing them against the sides of the saucepan with a wooden spoon. Mix 1 dessert-spoonful of flour with a little cold water, and stir it in with the Capers whilst boiling ; put loz. of butter in with it, and when the butter is melted add 1 teaspoonful of the vinegar the Capers were bottled in, and serve very hot. Capers — continued. (3) Soyer recommends this sauce to be made by putting 12 table-spoonfuls of butter sauce (melted buttei’) in a saucepan, and when just on the point of boiling add 3 table-spoonfuls of Capers and 2oz. more of fresh butter ; stir until the butter is dissolved, and add a little salt and pepper. It is then ready for use. (4) Dissolve 1 table-spoonful of butter in a saucepan ; add 1 table-spoonful of flour, and when it begins to bubble stir slowly iu 1 teacupful of boiling water. Beat in 1 teaspoonful of cold butter when the sauce is taken from the fire, and add 1 tablespoonful of Capers and vinegar, and 1 pinch of salt. The sauce is then ready for use. (5) Put 2oz. of butter and 1 table -spoonful of flour into a small saucepan, and stir it over the fire until well mixed ; then pour in gradually 1 pint of clear broth, and continue stirring over the fire until boiling. Put in 2 or 3 table-spoonfuls of chopped Capers, boil for two minutes, then move the sauce off the fire. Beat the yolk of an egg with 1 teaspoonful of water, stir it quickly into the sauce, season to taste with salt, and serve. (6) Boil some Capers (or imitation) in a good brown gravy (about 1 table-spoonful of Capers to 1 pint of gravy) ; when they are soft, mash them against the sides of the saucepan with a spoon, stir in 1 dessert-spoonful of flour, which you have previously mixed with a little cold water, and boil till thick, stirring all the time; then add 1 oz. of butter, and, when melted, put in 1 teaspoonful of the vinegar that the Capers were in. It is then ready for use. (7) For Fish. — Make 1 pint of melted butter, into which put a small piece of glaze, and when the sauce is ready for serving stir into it 2 table-spoonfuls of choice Capers, salt and pepper to taste, and 1 table-spoonful of essence of anchovies. (8) For Boiled Mutton. — Make 1 pint of melted butter, and stir into it 1 table-spoonful of lemon- juice, 2 tablespoonfuls of large Capers, and 1 table-spoonful of essence of anchovy. CAFE WINES. — Although, the western provinces of the Cape Colony are famous for the production of grapes, it is a remarkable fact that the wines manufactured from them are of an exceedingly inferior character; so much so, that they have provided a term of contempt for all wines that are hot, weak-flavoured, or insipid. “Like Cape sherry,” is a by-word in the trade, and not by any means undeservedly. Professor Simmonds writes of them : “ The making of the wine is on the whole very primitive, in no way corresponding with the excellence of the grape. The Colonial Government has, however, within the last two or three years, introduced better systems of wine-making, under experienced European authorities. Hitherto the Cape Wines have been mixed with so much brandy (heightened with capsicum) that they cease to be wines, and become liqueurs.