Caper Sauce

1 ounce of capers (about 2 tablespoons)
2 ounces butter (4 tablespoons)
1 teaspoon flour
2 tablespoons vinegar
1 teaspoon chopped fresh parsley
1/2 cup beef broth
salt and pepper to taste

Wash and chop capers. Place the butter in a small saucepan and heat over a low flame. Gradually add the flour stirring constantly until smooth and light brown. Add the chopped capers, vinegar and parsley then salt and pepper to taste., stirring constantly. Add the broth. Simmer over very low heat for 10 minutes. Serve hot over boiled or baked fish.