Caper Sauce for Fish

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 (7)

nearly half a pint of very rich melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
six spoonsful of strong veal gravy or jelly ↝ Gravy, poultry [Dips, gravies, other sauces]
a tablespoonful of essence of anchovies ↝ Fish, anchovy [Fish]
some chili vinegar or cayenne ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
from two to three tablespoonsful of capers ↝ Capers, canned [Spices and Herbs]
a half wineglassful of mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]
of Harvey’s sauce

Instructions (2)

To nearly half a pint of very rich melted butter add six spoonsful of strong veal gravy or jelly, a tablespoonful of essence of anchovies, and some chili vinegar or cayenne, and from two to three tablespoonsful of capers.
When there is no gravy at hand substitute a half wineglassful of mushroom catsup, or of Harvey’s sauce; though these deepen the colour more than is desirable.

Original Text

CAPER SAUCE FOR FISH.

To nearly half a pint of very rich melted butter add six spoonsful of strong veal gravy or jelly, a tablespoonful of essence of anchovies, and some chili vinegar or cayenne, and from two to three tablespoonsful of capers. When there is no gravy at hand substitute a half wineglassful of mushroom catsup, or of Harvey’s sauce; though these deepen the colour more than is desirable.

Notes

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