Melt the butter in a spider and when it bubbles stir into it the flour, cook until it turns a dark brown, taking care not to let it burn, add to it enough well-seasoned vegetable stock to make the sauce the proper consistency, then pour it into a granite-ware saucepan and add the cucumber pickle, olives and capers, all chopped very fine; season with salt and pepper to taste.
The Golden Age Cook Book (1898).