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Caper Sauce
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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 The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 21. The excerpt below is the record exactly as published.
caper sauce. ROAST SPICED MUTTON. Pound a leg of mutton well to make tender, rub with salt, make gashes all over it into which put small pieces of salt pork, onion, whole pepper and cloves. Brown in hot oven without water ; when brown add water and baste often, cook two and one-half hours, thicken gravy with flour before serving. Chop two pickles fine and add to the gravy. CAPER SAUCE. Melt two tablespoonfuls of butter and add the same amount of flour, to which pepper and salt have been added. Pour over the mixture one and one-half cuds of hot water, and boil for five minutes ; add one-half cupful of capers
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