Plain Onion or Caper Sauce
From Cookery book and general axioms for plain cookery, 1890
Presented as published in 1890. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 8. The excerpt below is the record exactly as published.
PLAIN ONION OR CAPER SAUCE. Ingredients : — 4 large cooked f 1 tablespoonful capers. onions, or \ 1 teaspoonful caper vinegar. 1 oz. flour. \ pint stock. Salt to taste
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