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Simple Caper Sauce Cooking Recipe

Below is the quick and easy cooking recipe for Caper Sauce.

To make a quarter of a pint, take a tablespoonful of capers and 2 teaspoonfuls of vinegar. 7 The present fashion of cutting capers is to mince one-third of them very fine, and divide the others in half. Put them into a quarter of a pint of melted butter, or good thickened gravy; stir them the same way as you did the melted butter, or it will oil. Some boil and mince fine a few leaves of parsley or chevrel or tarragon, and add to the sauce; others, the juice of half a Seville orange or lemon.


As to the quality of vegetables, the middle size are preferred to the largest or smallest. They are more tender, juicy, and full of flavor, just before they are quite full grown. Freshness is their chief value and excellence, and I should as soon think of roasting an animal alive, as of boiling a vegetable after it is dead.

To boil them in soft water will preserve the Caper Sauce the color best of such as are green; if you have only hard water, put to it a teaspoonful of carbonate of potash.

Take care to wash and cleanse them thoroughly from dust, dirt, and insects. This requires great attention.

7If you wish to have vegetables delicately clean, put on your pot, make it boil, put a little salt in it, and skim it perfectly clean before you put in the greens, &c., which should not be put in till the water boils briskly. The quicker they boil, the greener they will be. When the vegetables sink, they are generally done enough, if the water has been kept constantly boiling. Take them up immediately, or they will lose their color and goodness. Drain the water from them thoroughly before you send them to table.

This branch of cookery requires the most vigilant attention.

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