Bread Sauce

Ingredients

• stale finely-sifted white crumbs which have been dried in the oven.
• the flavouring of the milk with which it is made.

Method

1. 1

   Carefully strain the flavored milk into a clean saucepan, set the saucepan in the bain-marie to keep hot.

2. 2

   At the time of serving, bring the milk nearly to the boil, and stir into it, off the fire, sufficient crumbs to bring the mixture to the consistency of an ordinary puree, but on no account any thicker.

Nutrition per serving

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 179. The excerpt below is the record exactly as published.

Bread Sauce. — No recipe for this delicious sauce is equal to Wyvem's. If it is carefully followed Bread Sauce in future will never be the “ spiced bread poultice ” it has too often resembled in the past. No trouble should begrudged in follow- ing the recipe exactly. Wyvern says the backbone of Bread Sauce is the flavouring of the milk with which it is made. That being done it must be carefully strained into a clean saucepan, and the saucepan set in the bain-marie to keep hot. Then have ready stale finely-sifted white crumbs which have been dried in the oven.

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