Name: Caper Sauce for Leg of Lamb
Ingredients: 84 hatfield cook book; pepper; salt

Caper Sauce for Leg of Lamb

Ingredients

84 hatfield cook book
pepper
salt

Directions

Make drawn butter gravy from drippings left from steaming, add capers more or less, season with pepper and salt.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hatfield (Mass.). Congregational Church. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.