Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Caper Sauce.

3 tablespoonfuls of butter.

2 tablespoonfuls of flour.

1/2 pint of water.

1/2 teaspoonful of salt.

1/8 teaspoonful of pepper.

1-1/2 tablespoonfuls of capers.

Set on the fire a small stewpan containing two tablespoonfuls of butter. When the butter gets hot, add the flour, and stir until the mixture becomes smooth and frothy, being careful not to brown it. Draw the pan back and gradually add the water. Stir the sauce until it boils; then add the salt, pepper, and the remaining tablespoonful of butter. Boil for one minute; then add the capers, first taking out a few spoonfuls of the sauce to pour over the mutton.