Mrs Beetons Sauces Revisited
Caper Sauce
(for Fish)
285ml (½ pint) Melted Butter
2 tbsp Capers
2 tsp Caper liquor
1 tbsp Anchovy Essence
¼ tsp Salt
¼ tsp Pepper
Cut the capers across once or twice, but do not chop them fine.
Put them in a saucepan with 285ml (½ pint) melted butter, add all the other ingredients.
Keep stirring the whole until it just simmers, it is then ready to serve.
Time: 1 minute to simmer.
Sufficient to serve with a skate, or 2 or 3 slices of salmon.
CAPER SAUCE FOR FISH
383. INGREDIENTS - 1/2 pint of melted butter No. 376, 3 dessertspoonfuls of capers, 1 dessertspoonful of their liquor, a small piece of glaze, if at hand (this may be dispensed with), 1/4 teaspoonful of salt, ditto of pepper, 1 tablespoonful of anchovy essence.
Mode - Cut the capers across once or twice, but do not chop them fine; put them in a saucepan with 1/2 pint of good melted butter, and add all the other ingredients. Keep stirring the whole until it just simmers, when it is ready to serve.
Time - 1 minute to simmer.
Average cost, for this quantity, 5d.
Sufficient to serve with a skate, or 2 or 3 slices of salmon.
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