Bread Sauce

Ingredients

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

Method

1. 1

   Break bread into pieces and cover with milk.

2. 2

   Add onion, pepper corns, salt, and stock.

3. 3

   Cook slowly for half an hour.

4. 4

   Skim out pepper corns and onion, serve with roast fowl.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 73. The excerpt below is the record exactly as published.

BREAD SAUCE. 165 time. When this is done, season the mixture with the pepper, salt and mustard, add also the gherkins, finely chopped, and serve in a gravy boat with boiled salmon or t:old meats. Note. — Capers may be used for this sauce if preferred, or if the gherkins are not obtainable. Onion Sauce. — Two Spanish onions, one ounce of butter, one-half ounce of flour, three gills of milk, one saltspoonful of salt, one-half saltspoonful of pepper. Preparatory to making this sauce, soak the onions over night in water which must have been poured over them boiling. When required, take the onions from the soak, put them into a saucepan, and covering them with boiling water let them boil therein for half an hour. When boiled, take them from the water, chop them finely, and placing them in a bowl, cover them at once with the milk in order to preserve their color. Melt the butter in a small saucapan, add the flour, and into this pour the onion and milk, when all must be allowed to come to the boiling point, and the pepper and salt then being added, the sauce must be permitted to boil thereafter for two minutes when it will be ready to serve. Bread Sauce. — Two ounces of bread, one-half pint of milk, one Bermuda onion, six pepper corns, one salt- spoonful of salt, one-half gill of white stock

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