Browse The Gjenvick-Gjønvik Archives Home Page

CAPERS - Defined

CAPERS—Are a berry of a plant cultivated in Europe and not in America; are spoken of in the bible as "hyssop". They are imported here in five sizes: "Nonpariels", "Capotes", '-Capuchins", "Seconds" and "Thirds", in bottles and in bulk, the latter way being the cheapest for hotel use.

Capers, however, are often mixed by unscrupulous dealers with "nasturtium" berries which resemble them in size and appearance. The caper is only used for making sauces, or in garnishing.

Vintage Recipes

Caper Sauce

Set on the fire a small stewpan containing four tablespoonfuls of butter. When the butter gets hot, add four tablespoonfuls of flour, and stir until the mixture becomes smooth and frothy, being careful not to brown it.

Draw the pan back and gradually add one pint of water. Stir the sauce until it boils, then add one teaspoonful of salt, one-fourth of a teaspoonful of white pepper, and two tablespoonfuls of butter.

Boil for one minute, then add three tablespoonfuls of capers, first taking out a few spoonfuls of the sauce to pour over the mutton.

Caper sauce—Into some butter, or Vélouté sauce, work in some whole capers and a little caper vinegar.

Caper vinegar—As the capers do not grow fresh in this country, use the vinegar of the bottled capers; fill with fresh vinegar, and use again; you can, however, take nasturtium berries and cover with boiling white wine vinegar, add a pea of alum, cork tightly before getting cold, and it is ready in a week.

Return to Top of Page

Vintage Culinary Terms - "C"