Caper Sauce
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- 1/3 pint butter
- 3 to 4 dessertspoonsful capers
- vinegar
Instructions
- Stir three to four dessertspoonsful of capers into the third of a pint of good melted butter.
- Add a little of the vinegar from the capers.
- Dish the sauce as soon as it boils.
- Keep the sauce stirred after the berries are added.