Bread Sauce

Ingredients

• Dry white bread or rolls thoroughly in the oven
• for each cup, add 2 cups stock or water
• a slice of onion
• with pepper and salt
• a piece of butter the size of an egg

Method

1. 1

   Dry the bread in the oven without browning, then roll and sift into fine crumbs.

2. 2

   In a saucepan, combine crumbs with stock or water, onion, pepper, and salt; simmer for 20 minutes.

3. 3

   In a frying pan, melt butter and brown coarser crumbs.

4. 4

   Remove onion from sauce, add browned crumbs, and serve.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 71. The excerpt below is the record exactly as published.

BREAD SAUCE — Dry white bread or rolls thoroughly in the oven, but do not brown them; then roll on the moulding board, put it in the fine colander, and sift through the finer crumbs. Put the fine crumbs in a sauce=pan, and for each cup, add 2 cups stock or water, a slice of onion, with pepper and salt; simmer 20 minutes. In the meantime put a piece of butter the size of an egg

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