Caper Sauce for Fish
Caper Sauce for Fish is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce made from a melted butter and caper flavoured with anchovy essence, which is typically served with fish dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Caper Sauce for Fish.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesSpice 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. This is a sauce, flavoured with capers that's typically used for fish dishes.
Original Recipe
383. INGREDIENTS — 1/2 pint of melted butter No. 376, 3 dessertspoonfuls of capers, 1 dessertspoonful of their liquor, a small piece of glaze, if at hand (this may be dispensed with), 1/4 teaspoonful of salt, ditto of pepper, 1 tablespoonful of anchovy essence.
Mode.–Cut the capers across once or twice, but do not chop them fine; put them in a saucepan with 1/2 pint of good melted butter, and add all the other ingredients. Keep stirring the whole until it just simmers, when it is ready to serve.
Time.–1 minute to simmer. Average cost for this quantity, 5d.
Sufficient to serve with a skate, or 2 or 3 slices of salmon.
CAPERS.–These are the unopened buds of a low trailing shrub, which grows wild among the crevices of the rocks of Greece, as well as in northern Africa: the plant, however, has come to be cultivated in the south of Europe. After being pickled in vinegar and salt, they are imported from Sicily, Italy, and the south of France. The best are from Toulon.
Modern Redaction
Method:
Quarter the capers lengthways then place in a pan along with the melted butter. Stir in the remaining ingredients then bring to a simmer, stirring constantly. Serve immediately as a sauce for fish dishes.
Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here.