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Caper Sauce for Boiled Mutton
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Ready for use with boiled mutton.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 42. The excerpt below is the record exactly as published.
Caper SaAce for Boiled Mutton. 2 oz. of butter. 1 oz. flour. |/2 pint of cold water. Salt. 2 tablespoons capers. 1 teaspoon vinegar. Mix the flour and butter together in a stewpan, stir in Vi pint of cold water, and let it boil for 5 minutes. Salt to taste
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