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 (8)

half a pint of brown sauce
a tablespoonful of French vinegar
the juice of one lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a pinch of mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a teaspoonful of anchovy essence ↝ Fish, anchovy [Fish]
half an ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
one finely chopped eschalot
a large tablespoonful of French capers ↝ French toast, NFS [Pancakes, waffles, French toast]

Instructions (3)

Put half a pint of brown sauce into a stewpan with a tablespoonful of French vinegar, the juice of one lemon, a pinch of mignonette pepper, a teaspoonful of anchovy essence, half an ounce of glaze and one finely chopped eschalot.
Boil up all together, skim it, tammy, and add a large tablespoonful of French capers, and use.
Serve with broiled or grilled fish, or with grilled steak, kidneys, &c.

Original Text

Caper Sauce (Brown).—Put half a pint of brown sauce into a stewpan with a tablespoonful of French vinegar, the juice of one lemon, a pinch of mignonette pepper, a teaspoonful of anchovy essence, half an ounce of glaze and one finely chopped eschalot; boil up all together, skim it, tammy, and add a large tablespoonful of French capers, and use. Serve with broiled or grilled fish, or with grilled steak, kidneys, &c.

Notes

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