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CAPER SAUCE. (Boston Cooking-School Cook Book, 1896)
To Drawn Butter Sauce add one-half cup capers drained from their liquor.
Drawn Butter Sauce.
1/3 cup butter.
3 tablespoons flour.
1/8 teaspoon pepper.
1 1/2 cups hot water.
1/2 teaspoon salt.
Melt one-half the butter, add flour with seasonings, and pour on gradually hot water. Boil five minutes, and add remaining butter in small pieces.
To be served with boiled or baked fish.
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