Caper Sauce (Brown)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

Stock base

bones ↝ Pork, bones [Pork]
some fat that was removed from the joint
onion (sliced) ↝ Onions, raw [Vegetables and Vegetable Products]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
bayleaf
three or four peppercorns
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
any cooked meat bones
cold water ↝ Water, tap [Tap water]

Sauce base

one and a half ounces of butter or fat ↝ Butter, stick, unsalted [Dairy and Egg Products]
one and a half ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
three quarters of a pint of the prepared stock
one and a half tablespoonfuls of common brown vinegar ↝ Vinegar [Mustard and other condiments]
two tablespoonfuls of capers ↝ Capers, canned [Spices and Herbs]

Instructions (10)

Put the bones with some fat that was removed from the joint to fry with onion (sliced), a little thyme, parsley, bayleaf, and three or four peppercorns, and a pinch of salt, till well browned, but not burnt.
If you have any cooked meat bones put them in the pan, cover with cold water, and then let all come steadily to the boil.
Keep well skimmed, and boil on slowly for about one and a half hours.
Remove the fat.
If you have any fat, boil it with a little water, and any sediment taken away and put to cool, will do for frying purposes.
Fry one and a half ounces of butter or fat with one and a half ounces of flour till a good brown colour.
Mix in three quarters of a pint of the prepared stock, stir till it boils.
Add one and a half tablespoonfuls of common brown vinegar.
Strain through a strainer.
Add two tablespoonfuls of capers and use.

Original Text

Caper Sauce (Brown).

Put the bones with some fat that was removed from the joint to fry with onion (sliced), a little thyme, parsley, bayleaf, and three or four peppercorns, and a pinch of salt, till well browned, but not burnt: if you have any cooked meat bones put them in the pan, cover with cold water, and then let all come steadily to the boil; keep well skimmed, and boil on slowly for about one and a half hours, then remove the fat, this fat, if boiled with a little water, and any sediment taken away and put to cool, will do for frying purposes. Fry one and a half ounces of butter or fat with one and a half ounces of flour till a good brown colour, and mix in three quarters of a pint of the prepared stock, stir till it boils, then add one and a half tablespoonfuls of common brown vinegar; strain through a strainer, add two tablespoonfuls of capers and use.

Notes

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