Brown Caper Sauce
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- 1/2 pint veal or beef gravy
- 2 tablespoonsful capers
- 1 dessertspoonful caper liquor or chili vinegar
- cayenne pepper
- salt
Instructions
- Thicken half a pint of good veal or beef gravy as directed for sauce tournée.
- Add two tablespoonsful of capers to the thickened gravy.
- Add a dessertspoonful of the caper pickle liquor or chili vinegar.
- Season with cayenne if the caper liquor is used, and adjust salt to taste.