BROWN CAPER SAUCE

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Thicken half a pint of good veal or beef gravy as directed for sauce tournée.
  2. Add to it two tablespoonsful of capers, and a dessertspoonful of the pickle liquor, or of chili vinegar.
  3. Add some cayenne if the pickle liquor be used.
  4. Add a proper seasoning of salt.
Original Text
BROWN CAPER SAUCE. Thicken half a pint of good veal or beef gravy as directed for sauce tournée, and add to it two tablespoonsful of capers, and a dessertspoonful of the pickle liquor, or of chili vinegar, with some cayenne if the former be used, and a proper seasoning of salt. Thickened veal, or beef gravy, 1/2 pint; capers, 2 tablespoonsful; caper liquor or chili vinegar, 1 dessertspoonful.
Notes
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