Caper Sauce
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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 A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 50. The excerpt below is the record exactly as published.
Caper Sauce. Boiled Rice. Boiled Potatoes. Bread and Butter. Cocoanut Pudding. Supper.-Cold Sliced Mutton. Current Jelly, Bread and Butter. Cake. Chocolate. Boiled Lec, of Mutton. — Put leg into well salted boiling water. Skim, and simmer twelve minutes for each pound of meat. Caper Saice.— i tablespoonful of butter, while bubbling add I tablespoon ful of flour, stir well and add a cups of boiling water. When thick add 4 tablespoonfuls of capers. Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.