Bread Sauce
From À la mode cookery, 1902
A traditional accompaniment for poultry.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 48. The excerpt below is the record exactly as published.
Bread Sauce Take a pint of milk, and boil in it an onion stuck with two cloves, a small shalot, and some pepper- corns, and bring to the boil, and then let stand for an hour on the stove. Then take the onion, shalot, and peppercorns from the sauce. Have ready two ounces of freshly grated bread-crumbs, and put them into the milk with half an ounce of butter. Add salt to taste. Boil up the sauce for ten minutes, and it will be ready to serve. A good table-spoonful of cream
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