Caper Sauce for Boiled Mutton

Caper Sauce for Boiled Mutton is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of a melted butter base flavoured with capers and vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Caper Sauce for Boiled Mutton.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Serves:

6

Rating:

Tags : Sauce RecipesHerb RecipesMilk RecipesBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

382. INGREDIENTS.—1/2 pint of melted butter (No. 376), 3 tablespoonfuls of capers or nasturtiums, 1 tablespoonful of their liquor.

Mode.—Chop the capers twice or thrice, and add them, with their liquor, to 1/2 pint of melted butter, made very smoothly; keep stirring well; let the sauce just simmer, and serve in a tureen. Pickled nasturtium-pods are fine-flavoured, and by many are eaten in preference to capers. They make an excellent sauce.

Time.—2 minutes to simmer. Average cost for this quantity, 8d.

Sufficient to serve with a leg of mutton.

Modern Redaction

Ingredients:

300ml melted butter
3 tbsp capers or pickled nasturtiums
1 tbsp of the pickling vinegar

Method:

Chop the capers very finely then stir into the melted butter along with the 1 tbsp of their pickling liquor. Bring the sauce to a simmer, stirring constantly, pour into a warmed tureen and serve.

Pickled nasturtium seed pods can be substituted and, indeed, might be preferred for this sauce.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here