Caper Sauce
A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).
A historical recipe
The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- Two tablespoonfuls butter
- one tablespoonful Gold Medal Flour
- two tablespoonfuls of capers
- one hard-boiled egg
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
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- Two tablespoonfuls butter, one tablespoonful Gold Medal Flour;
- mix well;
- pour on boiling water till it thickens;
- and one hard-boiled egg, chopped fine, and two tablespoonfuls of capers.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board