Caper Sauce (White) from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
For half a pint of melted butter take one tablespoonful of French capers, one dessertspoonful of the vinegar from the capers, a pinch of salt, mix well together and use. If for serving with boiled ...
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Cooking tools:
- Saucepan
- Whisk
- Wooden spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Serving bowl
- Fine-mesh sieve
Ingredients
- salt
- capers
- vinegar
- french capers
- melted butter sauce
- mutton
- melted butter
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