Caper Sauce (White)

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 (5)

half a pint of melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one tablespoonful of French capers ↝ French toast, NFS [Pancakes, waffles, French toast]
one dessertspoonful of the vinegar from the capers
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

for serving with boiled mutton

the liquor in which the meat was boiled

Instructions (5)

Mix together the melted butter, capers, caper vinegar, and salt.
Use as desired.

For serving with boiled mutton

Make the melted butter sauce using the liquor in which the meat was boiled instead of plain water.
Tammy the sauce.
Finish the sauce with capers as described above.

Original Text

Caper Sauce (White).—For half a pint of melted butter take one tablespoonful of French capers, one dessertspoonful of the vinegar from the capers, a pinch of salt, mix well together and use.
If for serving with boiled mutton, make the melted butter sauce with the liquor in which the meat was boiled, instead of plain water, tammying it and finishing it off with the capers as above.

Notes

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