Caper Sauce

Ingredients

• 1 oz. butter
• 1 oz. flour
• 1 pint liquor
• 1 table-spoonful capers
• Pepper
• Salt

Method

1. 1

   Make the sauce as directed for melted butter, using half a pint of the liquor in which the meat was boiled instead of water.

2. 2

   Stir in finely chopped capers and boil for a minute.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 35. The excerpt below is the record exactly as published.

CAPER SAUCE. G3 small pieces, and put them into a saucepan with the butter, pepper, and a good sprinkling of salt; shake them over the lire for a few minutes ; then add the water, and simmer gently for about half an hour. To thicken this sauce, add a little butter and flour kneaded together, and cook all for five minutes. Serve very hot. SAUCE PIQUANTE. 1 onion, i carrot. 3 pickled gherkins. 1 gill vinegar. i pint stock. i table-spoonful ketchup. 1 table-spoonful capers. Cayenne pepper. Salt. Put a table-spoonful of chopped onions and carrot into a saucepan with the vinegar, and let it boil till the vinegar is reduced to one table-spoonful ; then add the stock and ketchup, and season highly with Cayenne pepper and salt ; allow all to boil together till the onions are quite dissolved. Then add the gherkins cut small, and the capers, and boil again for five minutes. Serve very hot in a sauce-boat. This sauce, which is highly flavoured, is a great improve- ment to many dishes. MELTED BUTTER. 1 oz. butter. I i pint water or milk. ! oz. flour. I Salt. Melt the butter in a clean saucepan, then add the flour; draw the pan to the side of the fire, and mix thoroughly together with a spoon until there are no lumps. Pour on gradually the cold water or milk, stirring all the time ; and continue to stir until the sauce boils for four or five minutes. Season to taste and serve hot. This sauce is the foundation of a number of other sauces, various additions being made to it. CAPER SAUCE. 1 oz. butter. i oz. flour. Pepper. i pint liquor. 1 table-spoonful capers. Salt. Make the sauce as above directed for melted butter, using half a pint of the liquor in which the meat was boiled I>ARSLEY — CELERY — ONION — EGO SAUCE. 64 instead of water, and when the sauce lias boiled, stir in the capers finely chopped. Let it boil for a minute, to take off the crispness of the capers. If preferred, the capers may be added whole. PARSLEY SAUCE. 1 oz. butter, j oz. flour. I pint water. 2 table-spoonfuls parsley chopped. Pepper and salt. Take some parsley, and after having removed the dead leaves and stalks, wash it thoroughlyand dry it in a cloth. Then chop it very finely, and stir it into melted butter made as above. CELERY SAUCE. 1 head of celery. 1 oz. butter, i oz. flour. 1 pint milk. 1 gill cream. Pepper and salt. Cut the celery into pieces an inch long, and boil them in water. Melt the butter and make the sauce as above. Put the cooked celery into this; season with salt and white pepper. Add the cream, let boil, and serve at once, as it is apt to curdle if it stands. ONION SAUCE. 4 onions. I i oz. flour. 1 oz. butter. I 1 pint milk or broth. Pepper and salt. Skin the onions, and boil them in plenty of water. When they are soft, take them from the water, and chop them very fine. Make the sauce as directed above for melted butter, and stir in the onions, seasoning with pepper and salt. Serve as required. EGG SAUCE. 2 eggs. 1 oz. butter. i oz. flour. 1 pint milk. j teaspoonful mustard. Pepper and salt. P>oil the eggs till they are quite hard. Peel and chop them, and then stir them into melted butter made as before directed. Season with mustard, pepper, and salt. SWEET — WHIPPED — LOBSTER — IIOLLAN DAISE SAUCE. 65 SWEET SAUCE FOR PLUM-PUDDING, &c. 1 oz. butter. 1 glass sherry. £ oz. flour. I * glass brandy. 1 gill of water. I 1 oz- sugar. Lemon-peel or nutmeg. Make a sauce with the butter, flour, and water, and when it lias boiled add the sherry, brandy, sugar, grated lemon-peel or nutmeg. Ho not let it boil after the spirits are added. WHIPPED OR GERMAN SAUCE FOR PUDDINGS. 1 wine-glassful sherry. | 1 table-spoonful powdered 2 yolks of eggs. I sugar. Put the above ingredients into a jar, and place it in a saucepan of boiling water. Whisk the contents of the jar until thick and frothy looking, but on no account allow the sauce to boil. Serve immediately. Pour it over the pudding, or serve in a tureen. LOBSTER OR CRAB SAUCE. 1 lobster or 1 crab, 2 oz. butter, i oz. flour. £ pint milk. 1 table-spoonful cream. £ lemon. Cayenne pepper and salt. Pick out the meat from the boiled lobster or crab ; chop it, and put it into a sauce of the butter, flour, and milk, made as before directed. Season with Cayenne pepper, salt, and lemon-juice. If the lobster be procured raw, with spawn on the outside, this should be taken off previous to boiling, pounded with a little butter, and added to the sauce after the lobster. When it has boiled for a few minutes, the sauce will become a bright red. This is an improvement on common lobster sauce. Add the cream just before serving. HOLLAND AISE SAUCE. 2 yolks of eggs. 1 gill cream. Salt. 1 oz. butter. 1 lemon (juice only). Cayenne pepper. Put all into a small saucepan or a jar placed in another saucepan of boiling water, and whisk the eggs, &c., until a thick sauce is formed. Pcmovo it immediately from the fire ; turn into a hot sauce tureen and servo quickly. E 6G OYSTER — BREAD — APPLE — MINT SAUCE. OYSTER SAUCE. 24 oysters. 2 oz. butter. 1 oz. flour

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