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Caper Sauce
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 376. The excerpt below is the record exactly as published.
CAPER SAUCE. One cup of the liquor in which meat has been boiled, two teaspoon- fuls of flour, rubbed smooth in a little water ; salt to taste ; two table- spoonfuls of butter, two dozen capers, or green nasturtium seed
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