Bread Sauce

Ingredients

• half a pint of good milk
• a three-ounce onion
• a dozen peppercorns
• six cloves
• a blade of mace
• a pinch of grated nutmeg
• a saltspoonful of salt
• two ounces of crumbs
• a good tablespoonful of cream
• the yolk of one egg

Method

1. 1

   Peel and blanch the onion, then cut it into quarters.

2. 2

   Combine with peppercorns, cloves, mace, nutmeg, and salt in a saucepan with milk.

3. 3

   Heat carefully to extract flavor, then strain.

4. 4

   Bring the milk to a boil, stir in crumbs off the fire, and add cream just before serving.

Nutrition per serving

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 179. The excerpt below is the record exactly as published.

a good tablespoonful of cream at the last moment before serving. In the absence of cream the yolk of one egg, beaten up in a little warn milk till it looks creamy, may be added, off the fire, just at the last, but cream should be used if possible. To flavour the milk you must take a three-ounce onion, peel off the outside skin, blanch it for five minutes in scalding water, then cut it into quarters, and put them with a dozen pepper- corns, six cloves, a blade of mace, a pinch of grated nutmeg, and a saltspoonful of salt, into a saucepan containing not less than half a pint of good milk. The utmost care is now necessary, for milk boils up so rapidly that you must watch your saucepan narrowly, and use a veiy low fire to control the boiling stage. Remove the pan as soon as the surface of the milk looks frothy, let it cool a little, and replace it, continuing thus until the flavour is extracted, adding a little milk from time to time to make good the loss by evaporation. Strain it off through a piece of muslin into a clean saucepan, bring the milk nearly to the boil, stir in the crumbs off the fire, as has been described, and at the last moment add the cream. (I have given Wyvem’s exact flavouring, but I confess that I omit the cloves and nutmeg myself.) Milk is essential ; water makes a bread poultice and not bread sauce

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