Bread Sauce

Ingredients

• Two ounces of bread
• one half pint of milk
• one Bermuda onion
• six pepper-corns
• one salfcspoonful of salt
• one half gill of white stock

Method

1. 1

   Break the bread into pieces and cover with milk.

2. 2

   Add the onion, pepper-corns, and salt, along with the stock.

3. 3

   Cook slowly for half an hour, then skim out the pepper-corns and onion, and serve with roast fowl.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 117. The excerpt below is the record exactly as published.

Bread Sauce. — Two ounces of bread, one half pint of milk, one Bermuda onion, six pepper-corns, one salfcspoonful of salt, one half gill of white stock

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