Caper Sauce
Two tablespoons of flour; one tablespoon of lemon juice; three tablespoons of capers; one-half cup of butter; one pint of boiling water; one-eighth teaspoon of pepper; onehalf teaspoon of salt. Beat the flour and butter to a cream, and add the boiling water. Set the mixture on the fire, and stir it constantly until heated to the boiling point; then put in seasoning, lemon juice and capers, and serve either in a separate dish or by pouring over the meat it is to accompany.