1. Boil milk, water and butter along with salt and pepper.
2. Rub wheatmeal with a small amount of milk, until smooth.
3. Chop capers and add to soup.
4. Simmer for 10 minutes.
5. Remove from heat.
6. Beat eggs and stir into soup slowly.
7. Add juice from lemon half.
8. Reheat until just before boiling.