Caper Sauce (Brown)


Put half a pint of brown sauce into a stewpan with a tablespoonful of French vinegar, the juice of one lemon, a pinch of mignonette pepper, a teaspoonful of anchovy essence, half an ounce of glaze and one finely-chopped eschalot; boil up all together, skim it, tammy, and add a large tablespoonful of French capers, and use. Serve with broiled or grilled fish, or with grilled steak, kidneys, &c.