A Substitute for Caper Sauce

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 2 min Total: 2 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

1/2 pint of melted butter, No. 376 ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 tablespoonfuls of cut parsley ↝ Parsley, raw [Not included in a food category]
1/2 teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
1 tablespoonful of vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (3)

Boil the parsley slowly to let it become a bad colour; cut, but do not chop it fine.
Add the prepared parsley to 1/2 pint of smoothly-made melted butter, with salt and vinegar in the above proportions.
Boil up and serve.

Original Text

A SUBSTITUTE FOR CAPER SAUCE.

384. INGREDIENTS.—1/2 pint of melted butter, No. 376, 2 tablespoonfuls of cut parsley, 1/2 teaspoonful of salt, 1 tablespoonful of vinegar.

Mode.—Boil the parsley slowly to let it become a bad colour; cut, but do not chop it fine. Add it to 1/2 pint of smoothly-made melted butter, with salt and vinegar in the above proportions. Boil up and serve.

Time.—2 minutes to simmer. Average cost for this quantity, 3d.

Notes

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