TO BE SERVED HOT WITH ANY FISH
2 tablespoons capers
2 ozs butter
1 tablespoon flour
2 tablespoons wine vinegar
1 tablespoon chopped parsley
salt and pepper
2 ozs butter
1/4 pint beef stock

"Drain capers and chop finely; heat butter in heavy pan, add

flour, stirring until it is smooth and has turned a golden brown; stir in capers, add vinegar slowly, and finally stir in parsley and seasoning, finishing up with the beef stock. Simmer for quarter of an hour and serve hot."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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