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Bread Sauce
From Soyer's standard cookery, 1912
Serves 4
Serve with roast fowl and game.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 39. The excerpt below is the record exactly as published.
Bread Sauce. Boil one pint of milk, and add three ounces of fresh, white bread-crumbs, a little salt, a small onion with a clove stuck in it, and one ounce of butter. Cook gently for a quarter of an hour, remove the onion, smooth the sauce with a whisk, and finish it with a few tablespoonfuls of cream
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