Caper Sauce Recipe

Along these shores

Neglected trade with difficulty toils,

Collecting slender stores; the sun-dried grape,

Or _capers_ from the rock, that prompt the taste

Of luxury.

DYER.



To make a quarter of a pint, take a tablespoonful of capers and two

teaspoonfuls of vinegar. 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.

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