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Dory or Caper Sauce

Blend two ounces of butter with one table-spoonful of flour, and stir it into a saucepan containing the third part of a pint of boiling water, add equal quantities of shrimps and capers pounded, about two dessert-spoonfuls of each, and boil for some minutes; then remove the saucepan from the fire, and stir in till dissolved an ounce more of butter, and two tea-spoonfuls of whole capers. Serve in a tureen.