Caper Sauce (for Boiled Mutton). Time—½ hour.
½ pint liquor, 1 tablespoonful flour, pepper, salt, 3 teaspoonfuls chopped capers.
Boil ½ pint of the liquor in which the meat has been cooked, then stir the flour in carefully (as on [page ix.], hint 2). Add the seasoning and capers. If required for fish, this sauce must be made with fish-liquor or milk, instead of the liquor from the meat.