Bread Sauce

Ingredients

• I pint of Milk
• A small Onion
• A cup of crumbled crumb of Bread
• A Blade of Mace
• A teaspoonful of Butter
• A little Pepper
• A little Salt

Method

1. 1

   Peel and cut the onion in quarters; simmer in the milk till tender; then take out.

2. 2

   Stir the fine bread-crumbs into the boiling milk; beat it with a fork very smoothly.

3. 3

   Add the seasoning and butter and a little white pepper.

4. 4

   Give one more boil.

5. 5

   To enrich the sauce a spoonful of cream may be added.

6. 6

   Time altogether, half an hour.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 73. The excerpt below is the record exactly as published.

I pint of Milk. A small Onion. A cup of crumbled crumb of Bread. A Blade of Mace. A teaspoonful of Butter. A little Pepper and Salt Peel and cut the onion in quarters ; simmer in the milk till tender ; then take out. Stir the fine bread-crumbs into the boiling milk ; beat it with a fork very smoothly. Add the seasoning and butter and a little white pepper. Give "one more boil. To enrich the sauce a spoonful of cream may be added. Time altogether, half an hour. Serve with turkey, chickens, partridge, etc, •16 SAUCE (CAPER— CUSTARD— FISH). [S SAUCE {CAPER), FOR BOILED MUTTON. Add a few spoonfuls of capers to a good white sauce. SAUCE (CUSTARD), FOR TARTS AND PUDDINGS. Ingredients. 1 pint of Milk. 2 spoonfuls of Sugar, 2 Eggs. A spoonful of Brandy, Stir two well-beaten eggs into a pint of hot milk and pounded sugar — sweeten to taste — in a jug. Set the jug in a saucepan of boiling water, stir till the consistency of thick cream. Serve over puddings or handed round in a sauce-boat. Care must be taken not to let it boil. SAUCE (DUTCH), FOR FISH. (Mrs, Kotze's Recipe,) Ingredients. A tablespoonful of Tarragon Vinegar The Yolks of a or 3 Eggi. (or the thin part of Tomato Sauce ; 2 oz. of Butter, when bottled, the upper part will Some Salt, become quite clear). A tablespoonful of Cream. Whip up the yolks well in a small saucepan with the vinegar. Keep stirring over the fire till the consistency of rich custard. Don't let it boil. Then take the butter and stir that in on the fire ; keep stirring all the time. Lastly, add the cream. Time, about six or seven minutes. Must be served at once. SAUCE (EXCELLENT FOR FISH). (Mrs. Dwyer's Recipe.) Ingredients. \ a cup of Cream. A little Chilli Vinegar. I teaspoonful of Flour. A little Soy. I teaspoonful Anchovy Essence. A very little Cayenne Pepper. A piece of Butter, the size of a Walnut. Rub the flour and butter together ; set it on the fire with the cream, stirring well till boiled, for three or four minutes ; then add anchovy, chilli vinegar, a few drops of soy, and a pinch of cayenne. •17 S] SAUCE (HORSERADISH— OYSTER— PARSLEY). SAUCE {HORSERADISH). Scrape or mince the horseradish. Mix with a little gait, a teaspoonful of vinegar, a teaspoonful of sugar, and a tablespoonful of cream. Good with cold beef or mutton. SAUCE {MAYONNAISE). (Mrs. Jackson's Recipe.) Ingreditnts. 3 Eggs (yolks only). i a teaspoonful Salt. 3 tablespoonfuls Oil— Lucca. J teaspoonful Sugar. 3 tablespoonfuls ordinary Vinegar. Some Cayenne. I tablespoonful Tarragon Vinegar. 2 spoonfuls Yorkshire Relish. J a teaspoonful White Pepper. 4 tablespoonfuls Cream. Put the yolks with pepper, salt, etc., in a round-bottomed basin; stir with a wooden spoon, adding first salad oil, then vinegar, cream, etc. until all looks like thick cream. Will keep if closely corked. SAUCE {ONION), FOR SHOULDER OF MUTTON. Peel four or five white onions, put them in salt and water for half an hour; then boil in a saucepan, well covered with water, till soft ; drain thoroughly; chop fine; mix with melted butter, according to the previous recipe for melted butter. This is a delicious sauce for boiled leg or shoulder of mutton. SAUCE {OYSTER). About one and a half dozen oysters, raw or potted, to half a pint of good melted butter; a seasoning of cayenne pepper. Cream used instead of milk is a great improvement. SAUCE {PARSLEY). Two spoonfuls of chopped parsley added to melted butter or white sauce. 218 SAUCE PIQUANTE— SAUCE (TOMATO, TO KEEP). [S SAUCE PIQUANTE. (Indian Recipe.) Ingriditnts. 8 oz. Green Mangoes or Apricots. 4 oz. Onions 8 oz. Raisins. 2 oz. Garlic 8 oz. Salt. 8 oz. Ginger. 8 oz. Sugar. \ a bottle of Lime Juice. 4 oz. Red Chillies. 3 bottles of Vinegar, Pound the several ingredients well, add the vinegar and lime juice, close the jar well, and for one month expose to the sun ; shake and stir it well every day. Afterwards strain into bottles. The residuum is excellent Chutney. SAUCE (TOMATO, TO USE SAME DAY). Boil one dozen tomatoes to a pulp ; strain through a soup strainer, add salt, and pepper, and cayenne. Very nice with chops or cutlets, adding an ounce of butter, a teaspoonful of sugar. SAUCE {TOMATO, TO KEEP), (Mrs. Dan Cloete's Recipe.) Jngreditnts. 40 large Ripe Tomatoes. 2J bottles of Vinegar. ^ lb. Coarse Salt. a tablespoonfuls of Ginger. s tablespoonfuls of Sugar. 2 tablespoonfuls of Coriander Seeds, a tablespoonfuls of Cloves. 6 large Onions ; a little Garlic may 2 tablespoonfuls of Mace. be added. 3 Horseradish roots. 8 large Red Chillies or more. Take forty very ripe tomatoes cut into quarters, sprinkle with a quarter of a pound of salt, let it stand for tliree or four hours; drain off the water. Put the tomatoes in a stewpan with all the spices tied up in a muslin bag, slightly bruised. Boil for at least three hours, then strain through a coarse sieve ; boil again for half an hour, bottle whilst hot ai9 S] SAUCE (TOMATO— WHITE). SAUCE (TOMATO). (Mrs. Jackson.) Take eight pounds of tomatoes, cut and stew till tender ; eight large onions, two cloves of garlic, the rind of six lemons, six bottles of vinegar, one spoonful of cloves, one spoonful of allspice, three tablespoonfuls of ginger, three tablespoonfuls of salt (spices to be crushed and put in a bag), fourteen red chillies ; boil all well together for four hours, strain through a sieve. Add the juice of six lemons. Cork while hot SAUCE {TOMATO). (A very good Recipe.) Ingredients, 40 lb. Ripe Tomatoet. i oz. Cayenne, or 8 Red ChilUet, 1 oz. Peeled Garlic 2 oz. Black Pepper. 2 lb. Loaf Sugar. 2 oz. Cloves. I lb. Salt. 4 oz. Ginger. 3 quarts of the Best Vinegar. First boil the tomatoes until the skins and seeds separate freely, strain through a coarse sieve that will retain seeds and skins. To this juice add the above ingredients tied in a muslin bag. Boil all well for an hour or more, till the juice is quite creamy and thick. Bottle and cork securely ; keep in a cool place. SAUCE {WHITE), FOR HOT BOILED CHICKEN. (Mrs. Etheridge.) Ingredients. a tablespoonfuls of Flour. A little Lemon-Peel. I oz. of Butter. A little Salt

Cook this with the app: pantry check, scaling, and the assistant.