Caper Sauce
Melt in a saucepan a piece of butter the size of an egg and add 2 even tablespoonfuls of sifted flour. Stir steadily until smooth, and add slowly 1 pint of milk or milk and water, or water alone. Add 2 tablespoonfuls of capers and a dash of Cayenne pepper. The juice of half a lemon is an addition. Nice for mutton or lamb.