Brown Caper Sauce

Preparation info

    • Difficulty


Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About


  • Thickened veal, or beef gravy, ½ pint
  • capers, 2 tablespoonsful
  • caper liquor or chili vinegar, 1 dessertspoonful.


Thicken half a pint of good veal or beef gravy as directed for sauce tournée, and add to it two tablespoonsful of capers, and a dessertspoonful of the pickle liquor, or of chili vinegar, with some cayenne if the former be used, and a proper seasoning of salt.