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Caper Sauce
Sauces and Spicery

Chopped capers in thickened butter. A sauce for fish or sheep meat (Soyer 1845, Mrs.B, etc)

Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

Melted Butter, No. 2.- The following is also very good as the foundation of sauces-it is not so rich, and will keep longer: One ounce of butler, one and a half of flour, a little more salt, pepper, and a gill more water; simmer, and serve.
Caper Sauce.- Two tablespoonsful of chopped capers added: if no capers, use pickled gherkins.

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