Caper Sauce

Preparation info

  • For

    4–6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Method

Traditional since medieval times with boiled mutton, but good also with boiled fish or occasionally with a boiled chicken.

take half a pint of white sauce), using half milk and half the stock i