Caper Sauce

Ingredients

• 1 pint of clear broth or water
• 1 table-spoonful of Capers
• 1 dessert-spoonful of flour
• loz. of butter
• 1 teaspoonful of the vinegar
• season to taste with salt

Method

1. 1

   Put broth or water in a saucepan and add Capers.

2. 2

   Let simmer for ten minutes, then mash the Capers.

3. 3

   Mix flour with cold water and stir into the saucepan while boiling.

4. 4

   Add butter and vinegar, then serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 110. The excerpt below is the record exactly as published.

1 pint of clear broth or water and 1 table-spoonful of Capers. Let them simmer for ten rninui es, then mash the Capers by pressing them against the sides of the saucepan with a wooden spoon. Mix 1 dessert-spoonful of flour with a little cold water, and stir it in with the Capers whilst boiling ; put loz. of butter in with it, and when the butter is melted add 1 teaspoonful of the vinegar the Capers were bottled in, and serve very hot. Capers — continued. (3) Soyer recommends this sauce to be made by putting 12 table-spoonfuls of butter sauce (melted buttei’) in a saucepan, and when just on the point of boiling add 3 table-spoonfuls of Capers and 2oz. more of fresh butter ; stir until the butter is dissolved, and add a little salt and pepper. It is then ready for use. (4) Dissolve 1 table-spoonful of butter in a saucepan ; add 1 table-spoonful of flour, and when it begins to bubble stir slowly iu 1 teacupful of boiling water. Beat in 1 teaspoonful of cold butter when the sauce is taken from the lire, and add 1 table- spoonful of Capers and vinegar, and 1 pinch of salt. The sauce is then ready for use. (5) Put 2oz. of butter and 1 table -spoonful of flour into a small saucepan, and stir it over the fire until well mixed ; then pour in gradually 1 pint of clear broth, and continue stirring over the fire until boiling. Put in 2 or 3 table-spoonfuls of chopped Capers, boil for two minutes, then move the sauce off the fire. Beat the yolk of an egg with 1 teaspoonful of water, stir it quickly into the sauce, season to taste with salt

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