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91. CAPER SAUCE, FOR BOILED MUTTON
The modern cook
·
Charles Elmé Francatelli
·
1846
Source
The modern cook
Status
success
· extracted 12 days ago
Not a recipe
No
Ingredients (4)
half a pint of good
butter sauce
↝ Lemon-butter sauce [Dips, gravies, other sauces]
a tablespoonful of
capers
↝ Capers, canned [Spices and Herbs]
a little
pepper
↝ Spices, pepper, black [Spices and Herbs]
salt
↝ Salt, table, iodized [Spices and Herbs]
Instructions (1)
To about half a pint of good butter sauce, add a tablespoonful of capers, with a little pepper and salt.
Original Text
91. CAPER SAUCE, FOR BOILED MUTTON. To about half a pint of good butter sauce, add a tablespoonful of capers, with a little pepper and salt.
Notes
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