Name: Caper Sauce
Ingredients: 2 tb Flour; 2 tb Butter; 3 tb Capers and some caper juice; 1 1/2 pt Warm milk stock from lamb; fat skimmed off; Salt and pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Scottish	Scottish	4	servings

INGREDIENTS

2	tb	Flour
2	tb	Butter
3	tb	Capers and some caper juice
1 1/2	pt	Warm milk stock from lamb; fat skimmed off
		Salt and pepper to taste

INSTRUCTIONS

Melt butter in a pan, stir in flour, cook 1 minute.
Add warm milk stock, stir constantly to prevent lumps.
Add capers and juice (1 tbsp).
Stir again until well-mixed and creamy.
Converted by MC_Buster.
NOTES : For people used to eating mint sauce with lamb, caper sauce
provides a surprisingly good substitute. This sauce goes with Boiled
gigot of lamb or mutton and Mutton hams.
Converted by MM_Buster v2.0l.

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