Caper Sauce
3 tablespoons butter. 3 tablespoons flour. 1/2 teaspoon salt. 1½ teaspoon pepper. 11/½ cups strained mutton broth 1/2 cup capers. (or hot water).
PROCESS: Melt butter in a sauce-pan, add flour mixed with seasonings. Stir to a paste and pour on slowly broth in which mutton was boiled, first removing fat. Beat until smooth and glossy, add capers and heat to boiling point. Serve in sauce-boat.