Caper Sauce
From My mother's cook book, 1902
For added flavor, substitute half pint of the liquor from boiling meat for the cold water.
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 72. The excerpt below is the record exactly as published.
CAPER SAUCE. 163 SWEET AND SAVORY SAUCES. SAVORY SAUCES. Oyster Sauce. — One pint of oysters, one-half pint of milk, two ounces of butter, one ounce of flour, one-half teaspoonful of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg. Drain the liquor from the oysters. Melt the butter in a saucepan, stir into it the flour and add to this by degrees the liquor from the oysters. When this mixture boils, throw into it the oysters and boil all together until the leaves of the fish begin to shrivel. Throw in the pepper, salt and nutmeg, and having boiled the milk in a separate saucepan, stir it in also ; then the saucepan must at once be removed from the fire otherwise the milk will curdle and the sauce be ruined. Egg Sauce. — One and one-half ounces of butter, three quarters of an ounce of flour, three gills of milk, one saltspoonful of salt, one saltspoonful of white pepper, two hard boiled eggs. Melt the butter in a small saucepan, stir into it the flour and by degrees add to these the milk. When this mijrture boils, throw into it the pepper and salt and let all cook together for two minutes. Remove the shells from the eggs, chop them into small irregular pieces, and stir these in. When this is done, the sauce is ready for use. Caper Sauce. — Two ounces of butter, one ounce of flour, one-half pint of milk, one-half pint of cold water one-half teaspoonful of white pepper, one-half teaspoon- ful of salt, two tablespoonf'.'ls of caper
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