Caper Sauce. No. 1. For Boiled Mutton.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

French melted butter (see Melted Butters, &c.) ↝ Butter, stick, unsalted [Dairy and Egg Products]
capers ↝ Capers, canned [Spices and Herbs]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

for serving

boiled neck of mutton ↝ Turkey, whole, neck, meat only, raw [Poultry Products]

Instructions (7)

Cut capers in halves or smaller.
Mix the yolk of an egg and a little cream well as a liaison.
Always stir one way.
Add a little sauce to the capers hot, but not boiling, first.
Then put the egg, &c., to the rest of the sauce just before the capers are added.
Put all on the fire to warm through, but not to boil.
Smother the boiled neck of mutton in this sauce, or serve the sauce in a boat.

Original Text

Caper Sauce. No. 1. For Boiled Mutton. (Cataldi.)
You use French melted butter (see Melted Butters, &c.), and not too many capers, please; cut these in halves or smaller, add the yolk of an egg and a little cream well mixed as a liaison; always stirred one way. Add a little sauce to them hot, but not boiling, first; then put the egg, &c., to the rest of the sauce just before the capers are added. Put all on the fire to warm through, but not to boil. Smother the boiled neck of mutton in this sauce, or serve the sauce in a boat.

Notes

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