Brown Caper Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of a a butter and flour roux thickened stock flavoured with anchovy essence, and Harvey's sauce that's finished with capers. The full recipe is presented here and I hope you enjoy this classic British version of: Brown Caper Sauce.
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This is a classic recipe for a Victorian version of Brown Caper Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 25.—BROWN CAPER SAUCE
Put four ounces of butter in a stewpan with one ounce of flour, a little nutmeg, pepper and salt; knead these well together with a wooden spoon, add rather less than half a pint of stock, or water, a teaspoonful of anchovy, a tablespoonful of Harvey, a little browning, and a good tablespoonful of capers; stir the sauce over the fire until it begins to boil, then add about one ounce of butter, mix well to make it smooth, and the sauce will be ready to serve with fried or broiled fish.
Modern Redaction
Ingredients:
120g butter
30g plain flour
pinch of ground nutmeg
salt and freshly-ground black pepper, to taste
250ml stock or water
1 tsp anchovy essence
1 tbsp Harvey's sauce
1/2 tsp gravy browning
1 tbsp capers
2 tbsp butter
Method:
Combine the butter, flour and nutmeg in a small bowl. Season to taste then mix thoroughly with a wooden spoon. Transfer to a pan then beat in the stock (or water) along with the anchovy essence and the Harvey's sauce. Stir in the gravy browning and capers then heat gently until it begins to boil.
Stir in 2 tbsp butter at this point and stir until melted and incorporated. Turn into a sauce boat and serve with fried or grilled fish.
