Caper Sauce for Fish

Ingredients

• 1/2 pint very rich melted butter
• 6 spoonsful strong veal gravy or jelly
• 1 tablespoonful essence of anchovies
• 2 to 3 tablespoonsful capers
• chili vinegar or cayenne
• 1/2 wineglassful mushroom catsup or Harvey's sauce

Instructions

1. Add six spoonsful of strong veal gravy or jelly to nearly half a pint of very rich melted butter.
2. Stir in a tablespoonful of essence of anchovies.
3. Season with chili vinegar or cayenne to taste.
4. Add from two to three tablespoonsful of capers.
5. If no gravy is at hand, substitute a half wineglassful of mushroom catsup or Harvey's sauce instead, though these will deepen the colour more than is desirable.