A Substitute for Caper Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of a melted butter base flavoured with parsley and vinegar that can be used as a substitute for caper sauce. The full recipe is presented here and I hope you enjoy this classic British version of: A Substitute for Caper Sauce.
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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
A SUBSTITUTE FOR CAPER SAUCE.
384. INGREDIENTS.—1/2 pint of melted butter, No. 376, 2 tablespoonfuls of cut parsley, 1/2 teaspoonful of salt, 1 tablespoonful of vinegar.
Mode.—Boil the parsley slowly to let it become a bad colour; cut, but do not chop it fine. Add it to 1/2 pint of smoothly-made melted butter, with salt and vinegar in the above proportions. Boil up and serve.
Time.—2 minutes to simmer. Average cost for this quantity, 3d. Sufficient to serve with a leg of mutton.
Bring a pan of water to a boil. Add a few sprigs of parsley and boil until it begins to turn brown. Slice coarsely (do not chop too finely) then add 2 tbsp to a pint of smooth melted butter.
Flavour with salt and vinegar then, stirring constantly, bring to a boil. Take off the heat and serve immediately.
