Caper Sauce (Salsa di Cappen)
4 tablespoons butter
2 tablespoons flour
1 cup stock or water
1/4 cup capers
2 tablespoons vinegar
salt and pepper
Melt butter in saucepan, stir in flour and cook over medium flame
4 minutes, until light brown. Add Liquid, capers, vinegar, and
seasonings, bring to a boil, and boil 3 minutes, stirring constantly.
Serve hot over fish, roast , fowl or what ever suits your fancy.
Enough for 2 pounds.