Caper Sauce

Ingredients

• a cup of butter
• 2 tablespoons of flour
• a pint of hot water
• a little salt if needed
• a trifle of white pepper
• about a gill of pickled capers

Method

1. 1

   Melt butter in a saucepan, stir in flour, then add hot water while stirring rapidly until it boils and thickens.

2. 2

   Season with salt and white pepper, and add pickled capers.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 72. The excerpt below is the record exactly as published.

CAPER SAUCE. — Melt a cup of butter in a sauce-pan, stir in 2 tablesi30ons of flour, then add a pint of hot water, stirring rajjidly while it boils and thickens; add a little salt if needed, a trifle of white pepper, and about a gill of jDickled capers. Caper sauce is served with boiled fish, boiled mutton and lamb. Mock Capers. — Pick full grown seeds of nasturtiums, but which have not turned yellow, leaving 2 inches of the stem attached; wash them, put in a glass jar, add vinegar enough to cover, and in 7 or 8 days they can be used. Capers are the unopened buds of a low, trailing shrub growing in Asia and Africa, and they are now culti- vated in Europe. They are pickled in vinegar and salt before being imported, and are used to flavor sauces and vinegars. They have a pleasant pungent taste, and pos- sess both stimulant and laxative properties. They are sometimes colored green by the use of copper vessels, producing a poisonous adulteration. This can be detected by inserting a polished piece of steel or iron, and if copper is present it will coat the metal in a short time, the same as described for pickles. The hys- sop of Scripture is a variety of caper. THE OAPEB. CAULIFLOWER SAUCE — Make a drawn butter sauce with part cream, and to it add boiled cauliflower, cut into small dice. Nice for fried or boiled fowls. CELERY SAUCE — Take G sticks of celery and cut the white part into pieces ^ inch long; cook them in salted water for 20 min- utes, pour off the water and cover them with 1 pint of milk; boil until the celery is tender — about 15 minutes; add an even tablespoon of flour and a piece of butter the size of an egg; rub the flour SAUCES FOE FISH, SHELL=FISH AND MEATS 101 rimooth with a little cold milk; season with salt and cayenne to taste. Boil 2 minutes to thicken. CHESTNUT SAUCE.— Take 2 cups shelled chestnuts, and blanch them by putting them for 3 minutes into boiling water and then taking off the skin; Cook till soft in salted water, and then mash very fine. Put 2 tablespoons of butter and 1 tablespoon of flour into a saucepan, and cook till brown; add it to the chestnuts, stir it in well, cook 3 minutes, and season to taste with pepper and salt. Make a gravy of the drippings of the poultry, stir in the chest- nuts, and serve. Good for roast turkey, CHUTNEE SAUCE. 1 cup granulated sugar. 1 clove of garlic. 2 cups vinegar. ^ teaspoon mustard. ^ tablespoon ground ginger. 1 large onion. 15 sour apples. ^ teacup raisins, seeded and chopped. Peel, core and slice the apples, and stew soft in just enough vinegar to cover them; then mash finely. Chop the onions and gar- lic finely and add, with the sugar, raisins, salt, ginger and mustard; scald all together and set away till next day ; then add the vinegar, cold, and mix all together thoroughly. Bottle and cork tightly, and keep in a cool, dark place. Good for meat or fish. CURKANT SAUCE. 1 cup of soup^stock. 1 mustard=spoon of cloves 1 teaspoon of salt. and black pepper. 1 tumbler of currant jelly. Juice and rind of 1 lemon. Put a piece of butter the size of an egg in a sauce-pan with the above ingredients, and let them come to the boiling point; then add 1 tablespoon of corn-starch wet with a little water: stir until it thickens, then send to the table. Good with game and poultry. CREAM SAUCE — Heat 2 tablespoons of butter in a sauce-pan, and stir in 2 tablespoons of flour

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