Caper Black Butter
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This sauce is typically served with skate.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 40. The excerpt below is the record exactly as published.
APER” BLACK BUTTER— As in sauce piquante, so too in black butter, it will be often found that this delicious accompaniment to fish is spoiled by being made too acid. To make black butter, therefore, proceed as follows : Take a small quantity of butter— say two ounces— and melt it in a frying-pan till it turns a rich, dark, brown-mahogany colour. Then remove it from the fire and wait a few seconds till the tempera- ture is reduced, so that it is not above that of boiling water, and add to it a dessert-spoonful of chopped capers, half a dessert-spoonful of vinegar in which the capers have been preserved, a des- sert-spoonful of Harvey’ssauce, adessert- spoonful of mushroom catsup, and a little black pepper
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