Brown Caper Sauce
From The modern baker, confectioner and caterer (1907).
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A historical recipe
The modern baker, confectioner and caterer, by John Kirkland (1907).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- This consists of Espagnole sauce with capers, a little vinegar, and a little of the liquor from whatever it is to accompany.
- Black Butter Sauce — Sauce Beurre Noir Brown some butter in a stewpan by letting it fry for a little while.
- Skim and strain into a stewpan with a gill of vinegar, some chopped capers, mushroom ketchup, Harvey sauce, pepper, and salt.
- Bring to the boil, adding a piece of dark glaze.
- This sauce invariably accompanies skate or grilled mackerel.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Grill or grill pan
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Chef's knife
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Cutting board
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Slotted spoon
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Sieve