Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Caper Sauce for Boiled Mutton

Caper Sauce for Boiled Mutton

Take about half a pint of good melted butter and stir into it one table-spoonful and a half of chopped capers and two tea-spoonfuls of vinegar. Stir the sauce over the fire, simmering it very gently for about a minute. Serve in a sauce tureen. Probable cost, 6d. for this quantity. Sufficient for three or four persons.

Read next

← Caper Sauce, a Substitute ForCaper Sauce for Fish →