Bread Sauce

Ingredients

• One pint of milk
• three-fourths of a pound of dry bread crumbs
• one onion
• one ounce of butter
• mace to taste
• salt to taste
• cayenne to taste

Method

1. 1

   Boil chopped onion in milk, strain over bread crumbs, cover and soak.

2. 2

   Beat thoroughly, add seasonings, boil and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 83. The excerpt below is the record exactly as published.

BREAD SAUCE. One pint of milk, three-fourths of a pound of dry bread crumbs, one onion one ounce of butter, mace, salt and cayenne to taste. Cut up the onion and boil tender in the milk ; strain the milk over the bread crumbs ; cover and let stand long enough to soak up milk, then beat thoroughly ; add salt, butter, pepper (cayenne) and mace. Boil up and serve. If too thick, thin with cream after the sauce is made. Serve with roast turkey, fowl, game, etc. Add oysters for oyster sauce. 150 TWENTIETH CENTURY HOME COOK BOOK. MAITRE D'HOTEL SAUCE. To one cup of melted butter, add a teaspoonful of chopped parsley, the juice of one lemon, salt and a small pinch of cayenne. Let this simmer on the back of the stove, but not boil. DRAWN-BUTTER SAUCE. To one-half cup of butter, add a very little flour (not a large spoon quite full), with two or three tablespoonfuls of boiling water. Shake the sauce- pan continually over the fire ; allow it to simmer, but not boil, until it thickens. MUSHROOM SAUCE. Mix two ounces of butter and one teaspoonful of flour smoothly together ; put it into a lined saucepan, and pour in one-third pint of milk ; keep stirring it one way over a brisk fire ; let it boil gently for a minute or two ; add half a pint of mushrooms to the melted butter; let them simmer gently for about ten minutes and season to taste. NASTURTIUM SAUCE. Make a drawn butter (about one teacupful), add to it half a cup of pickled nasturtiums ; season with salt and pepper. Let them simmer gently and then serve. ONION SAUCE. Peel and boil until tender four large onions. Drain and chop them very fine ; add a cup of new milk, a small lump of butter, and salt and pepper to taste. Heat, but do not boil, and serve. DUTCH SAUCE FOR FISH. Half a teaspoonful of flour, two ounces of butter, two tablespoonfuls of vinegar, same of water, yolks of two eggs, salt to taste

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