Caper Sauce II
From What to Have for Dinner, 1905
Presented as published in 1905. 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 What to Have for Dinner (1905) by Fannie Merritt Farmer, page 20. The excerpt below is the record exactly as published.
CAPER SAUCE I. 4 cup butter 13 cups mutton stock 3 tablespoons flour 4 cup capers Yolk 1 egg Put one-half butter in sauce pan, and, when melted, add flour, and pour on gradually mutton stock freed from all fat. Add capers, egg yolk slightly beaten and remaining butter, bit by bit. 84 What to Have for Dinner. CAPER SAUCEH II. 1 cup butter 1 tablespoon parsley finely 4 cup capers chopped 4 teaspoon salt Few grains pepper
Cook this with the app: pantry check, scaling, and the assistant.