Caper Sauce (No. 274)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Yield: 0.25 pint
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

a table-spoonful of capers ↝ Capers, canned [Spices and Herbs]
two tea-spoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]
one-third of them very fine ↝ Capers, canned [Spices and Herbs]
the others in half ↝ Capers, canned [Spices and Herbs]
a quarter of a pint of melted butter, or good thickened gravy (No. 329) ↝ Butter, stick, unsalted [Dairy and Egg Products]
a quarter of a pint of melted butter, or good thickened gravy (No. 329) ↝ Gravy, NFS [Dips, gravies, other sauces]

Optional additions

a few leaves of parsley ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
tarragon ↝ Parsley, raw [Not included in a food category]
the juice of half a Seville orange ↝ Orange, raw [Citrus fruits]
lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Mock Caper Sauce

some pickled green pease ↝ Green beans, pickled [Olives, pickles, pickled vegetables]
French beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
nasturtiums ↝ Sesbania flower, raw [Vegetables and Vegetable Products]
half a pint of melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two tea-spoonfuls of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
nice vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (5)

To make a quarter of a pint, take a table-spoonful of capers, and two tea-spoonfuls of vinegar.
The present fashion of cutting capers is to mince one-third of them very fine, and divide the others in half; put them into a quarter of a pint of melted butter, or good thickened gravy (No. 329); stir them the same way as you did the melted butter, or it will oil.

Obs.

Some boil, and mince fine a few leaves of parsley, or chervil, or tarragon, and add these to the sauce; others the juice of half a Seville orange, or lemon.

Mem.

Keep the caper bottle very closely corked, and do not use any of the caper liquor: if the capers are not well covered with it, they will immediately spoil; and it is an excellent ingredient in hashes, &c. The Dutch use it as a fish sauce, mixing it with melted butter.

Mock Caper Sauce

Cut some pickled green pease, French beans, gherkins, or nasturtiums, into bits the size of capers; put them into half a pint of melted butter, with two tea-spoonfuls of lemon-juice, or nice vinegar.

Original Text

Caper Sauce.—(No. 274. See also No. 295.)

To make a quarter of a pint, take a table-spoonful of capers, and two tea-spoonfuls of vinegar.

The present fashion of cutting capers is to mince one-third of them very fine, and divide the others in half; put them into a quarter of a pint of melted butter, or good thickened gravy (No. 329); stir them the same way as you did the melted butter, or it will oil.

Obs.—Some boil, and mince fine a few leaves of parsley, or chervil, or tarragon, and add these to the sauce; others the juice of half a Seville orange, or lemon.

Mem.—Keep the caper bottle very closely corked, and do not use any of the caper liquor: if the capers are not well covered with it, they will immediately spoil; and it is an excellent ingredient in hashes, &c. The Dutch use it as a fish sauce, mixing it with melted butter.

Mock Caper Sauce.—(No. 275, or No. 295.)

Cut some pickled green pease, French beans, gherkins, or nasturtiums, into bits the size of capers; put them into half a pint of melted butter, with two tea-spoonfuls of lemon-juice, or nice vinegar.

[234]

Notes

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