Caper Sauce for Fish

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 1 min Total: 1 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (5)
  1. Cut the capers across once or twice, but do not chop them fine.
  2. Put the capers in a saucepan with 1/2 pint of good melted butter.
  3. Add all the other ingredients.
  4. Keep stirring the whole until it just simmers.
  5. Serve when simmering.
Original Text
CAPER SAUCE FOR FISH. 383. INGREDIENTS.—1/2 pint of melted butter No. 376, 3 dessertspoonfuls of capers, 1 dessertspoonful of their liquor, a small piece of glaze, if at hand (this may be dispensed with), 1/4 teaspoonful of salt, ditto of pepper, 1 tablespoonful of anchovy essence. Mode.—Cut the capers across once or twice, but do not chop them fine; put them in a saucepan with 1/2 pint of good melted butter, and add all the other ingredients. Keep stirring the whole until it just simmers, when it is ready to serve. Time.—1 minute to simmer. Average cost for this quantity, 5d. Sufficient to serve with a skate, or 2 or 3 slices of salmon. [Illustration: THE CAPER.] CAPERS.—These are the unopened buds of a low trailing shrub, which grows wild among the crevices of the rocks of Greece, as well as in northern Africa: the plant, however, has come to be cultivated in the south of Europe. After being pickled in vinegar and salt, they are imported from Sicily, Italy, and the south of France. The best are from Toulon.
Notes
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