Caper Sauce.
- 1 cup of the liquor in which the meat has been boiled.
- 2 teaspoonfuls of flour rubbed smooth in a little water. Salt to taste.
- 2 tablespoonfuls of butter.
- About two dozen capers or green nasturtium-seed.
Heat the liquor to boiling, and skim before stirring in the flour, which must be perfectly free from lumps, and rubbed smooth in cold water. Stir until the sauce thickens evenly. It is best to cook all sauces in a vessel set within a larger one of hot water. When it has boiled about a minute, add the butter gradually, stirring each bit in well before putting in more. Salt, and drop in the capers. Let it just boil, and turn into a sauce-boat.