Caper Sauce

Ingredients

• Two ounces of butter
• one ounce of flour
• one half pint of milk
• one half pint of cold water
• one half tea-spoonful of white pepper
• one half tea-spoonful of salt
• two table-spoonfuls of capers

Method

1. 1

   Melt the butter in a small saucepan.

2. 2

   Stir in the flour and milk; when it boils, gradually pour in the water.

3. 3

   Let it boil again, season with pepper and salt, and boil together for two minutes.

4. 4

   Add the capers and remove from heat.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 116. The excerpt below is the record exactly as published.

one salt-spoonful of white pepper, two hard-boiled eggs. Melt the butter in a small sauce-pan, stir into it the flour, and by degrees add to these the milk. When this mixture Doils, throw into it the pepper and salt, and let all cook to- gether for two minutes. Remove the shells from the eggs, chop them into small, irregular pieces, and stir these in. When this is done, the sauce is ready for use. Caper Sauce. — Two ounces of butter, one ounce of flour, one half pint of milk, one half pint of cold water, one half MINT SAUCE — TARTARS SAUCE. 175 tea-spoonful of white pepper, one half tea-spoonful of salt, two table-spoonfuls of capers

Cook this with the app: pantry check, scaling, and the assistant.