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)

third of a pint of good melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three to four dessertspoonsful of capers ↝ Capers, canned [Spices and Herbs]
a little of the vinegar ↝ Vinegar [Mustard and other condiments]

for a large joint

half a pint ↝ Butter, stick, unsalted [Dairy and Egg Products]

alternative

Pickled nasturtiums ↝ Radishes, pickled [Olives, pickles, pickled vegetables]

Instructions (4)

Stir into the third of a pint of good melted butter from three to four dessertspoonsful of capers; add a little of the vinegar, and dish the sauce as soon as it boils.
Keep it stirred after the berries are added: part of them may be minced and a little chill vinegar substituted for their own.
Pickled nasturtiums make a very good sauce, and their flavour is sometimes preferred to that of the capers.
For a large joint, increase the quantity of butter to half a pint.

Original Text

CAPER SAUCE.

Stir into the third of a pint of good melted butter from three to four dessertspoonsful of capers; add a little of the vinegar, and dish the sauce as soon as it boils. Keep it stirred after the berries are added: part of them may be minced and a little chill vinegar substituted for their own. Pickled nasturtiums make a very good sauce, and their flavour is sometimes preferred to that of the capers. For a large joint, increase the quantity of butter to half a pint.

Melted butter, third of pint; capers, 3 to 4 dessertspoonsful.

Notes

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