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Boiled Mutton with Caper Sauce
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 39. The excerpt below is the record exactly as published.
BOILED MUTTON WITH CAPER SAUCE. Put the meat in a pot with plenty of water, salted; cook twelve minutes to a pound, then take out and wipe carefully with a hot wet cloth ; butter all over and serve with sauce. Caper sauce is made by adding capers to drawn butter sauce
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