Boiled Mutton and Caper Sauce
From English and French cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 88. The excerpt below is the record exactly as published.
Boiled Mutton and Caper Sauce Take the top off the tin and place in a 'saucepan of boiling water. When quite hot through, turn it on to a dish and serve with turnips, onions, potatoes
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