Bread Sauce

Ingredients

• a cupful of milk
• three table-spoonfuls of fine white breadcrumbs
• one table-spoonful of butter
• salt to taste
• white pepper to taste
• a grate of a nutmeg
• a table-spoonful of crumbs fried brown

Method

1. 1

   Boil a small onion and a bay-leaf in a cupful of milk for fifteen minutes, then strain them out.

2. 2

   Stir into the milk three table-spoonfuls of fine white breadcrumbs, cook three minutes, add one table-spoonful of butter, salt and white pepper to taste, and a grate of a nutmeg, and take from the fire.

3. 3

   Put in a sauce-boat and strew over the top of the sauce a table-spoonful of crumbs fried brown.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 383. The excerpt below is the record exactly as published.

Bread Sauce. — Boil a small onion and a bay-leaf in a cupful of milk for fifteen minutes, and then strain them out. Stir into the milk three table - spoonfuls of fine white bread- crumbs, cook three minutes, add one table - spoonful of butter, salt and white pepper to taste, and a grate of a nutmeg, and take from the fire. Put in a sauce-boat and strew over the top of the sauce a table-spoonful of crumbs fried brown

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