Bread Sauce

Ingredients

• some dry bread-crumbs
• some milk
• an onion
• a few peppercorns
• a pinch of salt
• a little butter
• a suspicion of nutmeg

Method

1. 1

   Put dry bread-crumbs in milk or cream, boil with an onion and peppercorns for about ten minutes.

2. 2

   Remove the onion, add salt and butter, stirring until mixed.

3. 3

   Optionally add nutmeg.

Nutrition per serving

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 67. The excerpt below is the record exactly as published.

bread sauce, it will be generally found that cooks make it a long time before dinner — in fact, putting in the bread-crumbs, so to speak, to soak in a saucepan, with an onion, in a little milk. The result often is that the milk all dries up, and the sauce gets burnt ; a fresh lot has to be made in a hurry, and a sort of bread poultice is sent to table. There is, however, a good deal of difference between bread sauce and a bread poultice. The way to make the former is as follows : — Have ready some dry bread-crumbs, put these in some milk, or, still better, cream, and boil them, with an onion and a few peppercorns, for about ten minutes ; take out the onion, add a pinch of salt, and a little butter, keep stirring till the butter is dissolved and well mixed in ; add, if you like, a suspicion of nutmeg

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