Caper Sauce
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- One tablespoonful of capers
- 2 tablespoonfuls of vinegar
- 1/4 pint of melted butter
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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.
- 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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- One tablespoonful of capers and 2 tablespoonfuls of vinegar.
- To prepare the capers mince 1/3 of them very fine, divide the rest in halves;
- put them in a 1/4 pint of melted butter or thickened gravy;
- stir them the same way as the melted butter or it will oil.
- A few leaves of parsley minced fine can be added to the sauce;
- keep the caper bottle corked closely;
- do not use any of the liquor;
- if the capers are not well covered with it they will spoil.
- This sauce is used with a boiled leg of mutton.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board
-
Wooden spoon