Brown Caper Sauce
From Modern cookery, in all its branches, 1884
Serves 4
Cayenne can be added if using pickle liquor.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 131. The excerpt below is the record exactly as published.
BROWN CAPER SAUCE. Thicken half a pint of good veal or beef gravy as directed for sauce tournee , and add to it two tablespoonsful of capers, and a dessert- spoonful of the pickle liquor, or of chili vinegar, with some cayenne if the former be used, and a proper seasoning of salt
Cook this with the app: pantry check, scaling, and the assistant.