pescatariannut-freeegg-freesoy-free
Dory or Caper Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 469. The excerpt below is the record exactly as published.
Dory or Caper Sauce.— Blend two ounces of butter with one table-spoonful of flour, and stir it into a saucepan containing the third part of a pint of boiling water, add equal quantities of shrimps and capers pounded, about two dessert-spoonfuls of each, and boU for some minutes ; then remove the sauce- pan from the fire, and stir in till dissolved an ounce more of butter, and two tea-spoonfuls of whole caper
Cook this with the app: pantry check, scaling, and the assistant.