Caper Sauce

Ingredients

• 3 tablespoons butter
• 1/2 teaspoon salt
• 3 tablespoons flour
• 1/2 cup strained mutton broth
• 1/2 cup capers

Method

1. 1

   Melt butter in a saucepan, add flour mixed with seasonings.

2. 2

   Stir to a paste and pour in broth slowly, removing fat first.

3. 3

   Beat until smooth, add capers, and heat to boiling point.

4. 4

   Serve in a sauce-boat.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 72. The excerpt below is the record exactly as published.

}/2 teaspoon salt. 1 cup thick cream. 4 teaspoons baking powder. Apricots. Process: Mix and sift flour, salt and baking powder, rub in Cottolene with tips of fingers, add cream, cutting it into flour mixture with a knife. Mix well. Turn on a floured board, knead slightly and roll out to one-half inch thickness. Shape with a large biscuit- cutter and place two halves of peeled apricots (drained from the syrup in the can) on each circle. Enclose them, pressing edges of dough together. Place them in a well-buttered granite dripping pan, one and one-half inches apart; sprinkle round them one cup granulated sugar, pour around two and one-half cups cold water. Bake in a hot oven twenty minutes, basting three times during cooking. Serve with HARD SAUCE J^ cup butter. 1 cup powdered sugar. Sherry wine, brandy or vanilla. Nutmeg. Process: Cream butter, add sugar slowly, stirring constantly (this gives sauce a fine, smooth grain). Flavor as desired and pass through pastry bag and rose tube onto serving dish. Sprinkle with nutmeg. 162 52 Sunday Dinners "sZT/sum., (YKlentt Oyster Soup Boiled Leg of Mutton — Caper Sauce Savory Rice — Steamed Squash Stuffed Egg Plant Lima Bean Salad Graham Bread Sandwiches Fig Pudding Cafe Noir OYSTER SOUP 1 quart select oysters. 34 cup butter. 4 cups scalded milk. 5i teaspoon salt. 1 stalk celery broken in pieces. J^ teaspoon pepper. Process: Place oysters in a colander; pour over one cup cold water. Take up each oyster with the fingers to remove bits of shells, reserve the liquor. Heat to boiling point and strain through double cheese cloth, set aside. Scald milk with celery, remove celery and add strained oyster liquor to milk. Plump oysters in their own liquor, take up with a perforated skimmer and lay over butter and seasonings, place in a hot soup tureen. Strain liquor into milk mixture and pour the latter over oysters. Serve at once with crisp, hot oyster crackers. BOILED LEG OF MUTTON Wipe meat; pound gently all over with a cleaver. Place in a kettle and cover with cold water, add one small carrot sliced, one turnip sliced, four slices onion, two sprays parsley, a bit of bay leaf and one-half teaspoon peppercorns. Cover and bring quickly to boiUng point; boil five minutes. Skim. Reduce heat and simmer December ^^ S UTiday Difimrs 163 Second Sunday until meat is tender (from two to three hours). Add one tablespoon salt the last hour of cooking. Serve with CAPER SAUCE 3 tablespoons butter. 3^ teaspoon salt. 3 tablespoons flour. 3^ teaspoon pepper. 13^ cups strained mutton broth

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