Bread Sauce

Ingredients

• 2 oz. stale bread
• 4 pint milk
• 1 onion
• 1 clove
• mace
• salt

Method

1. 1

   Break the bread and place in cold milk to soak.

2. 2

   Add a small onion into which a clove has been stuck, a tiny piece of mace, and a little salt.

3. 3

   Bring to the boil slowly, and simmer till the onion is cooked.

4. 4

   Remove the onion, whisk the sauce or pass it through a sieve.

5. 5

   Taste, correct the seasoning, and serve very hot.

Nutrition per serving

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 10. The excerpt below is the record exactly as published.

4 pint milk, a little nutmeg and paprika or cayenne pepper, garnish of rice, macaroni, vegetables, sippets, fish balls, or parsley, etc. Method.—Prepare the cod’s head as ex- plained for the mock turtle soup (see p. 87). When the essence is rendered, strain it into a basin, then cover the fish bones with the water, season with salt, bring to the boil, and simmer for 10 minutes. Now drain the liquid from the fish, and be sure to drain 40 THE VICTORY COOKERY BOOK it well to obtain all the juice. Place the — liquid in a saucepan and bring to the boil. Mix the rice flour in the cold milk, stir well, then run this into the boiling liquid and simmer for 15 to 20 minutes. Add the reserved essence of fish, a little nutmeg and paprika or cayenne pepper. Strain the soup, which may be garnished as desired. | | The flesh of the head, carefully removed after the essence was rendered, to be used as already explained in the former recipe. _ Barley Broth Materials—} lb. mixed vegetables, 1 oz. fat, 8 pints water, 2 oz. pearl barley, 4 oz. barley flour or potato flour, 1 gill milk, a little coarsely chopped parsley. Method.—Cut the vegetables into small dice and “sweat”? in the fat until they begin to colour. A pinch of salt and sugar helps to produce the required flavour. Cover with the water. Wash the barley and add to the liquor, season to taste, and — cook for 1 hour. Thicken with the barley flour or potato flour mixed smooth in the milk. Finish with a little coarsely chopped _ parsley. . | SOUPS, STOCKS, GRAVY, SAUCES 41 SAUCES . Sauce without Fat ~ Note.—It may happen that a sauce is needed when no fat can be spared. In that case sauce may be made as follows: Take some flour and mix it to a smooth cream with enough cold liquid, which may be stock or water or milk, or milk and water, according to the sauce needed. Boil the remainder of the liquid and add the mixed flour, stirring until it boils. Then season, and finish as directed. White Sauce Materials.—} oz. fat, # oz. flour, } pint milk, salt and pepper, grated nutmeg. Method.—Mix the fat with the flour cold, add milk, salt, pepper, and a pinch of grated nutmeg, place on a small flame without stirring until it comes to the boil, whisk quickly to produce at once a smooth sauce. Made in this way the sauce does not require straining ; there will be no lumps... Curry Sauce Materials.—4 oz. onion, 1 tablespoonful oil, 1 teaspoonful curry powder, } oz. flour, 42 THE VICTORY COOKERY BOOK Juice of half a lemon, half a chopped apple, 1 teaspoonful chutney, ? pint of water. 7 Method.—Fry the onion in the oil, and when beginning to colour add the curry © powder and flour and fry until lightly © coloured. Add the water, lemon juice, PPI . and chutney ; season and cook until 4 pint is left. Bread Sauce Materials.—2 oz. stale bread, 4 pak milk, 1 onion, salt, 1 clove, mace

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