Bread Sauce

Ingredients

• half a pint of bread-crumbs
• about half a pint of milk
• a whole onion
• six peppercorns
• about an ounce of butter

Method

1. 1

   Soak bread crumbs in milk.

2. 2

   Add onion and peppercorns, boil, then add salt and butter.

3. 3

   Remove onion and peppercorns, add more milk or cream, boil again, and serve.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 284. The excerpt below is the record exactly as published.

Bread Sauce. Browned Potatoes. Stewed Celery. Custard Blanc- mange. Lemon Syrup. Cheese. Tea. Brown and White Bread and Butter. Greengage Joan. Hominy Cake. Supper. Cold Beef. Salad. Apple and Quince Pie. Breakfast. — Scalloped Cod (January 7th) ; Ham boiled the day A. YEAR'S COOKERY . .301 before yesterday (Note 4, May 27tli) ; Vienna Bread (August 26th) ; Bread and Milk (January 25tli). Dinner. — Sole ct la Ilorly. — Fish, fowl, and the whiter sorts ot game are excellent dressed k la Horly. When once the process is understood, it is not very difficult, and it possesses this advantage ; one_ sole dressed thus will go as far as a pair of soles dressed in the ordinary way. Fillet the sole, and divide the fillets into fingers about an inch wide. _ Squeeze the juice of a large fresh lemon into a plate, and put with it a bunch of parsley and a slice of onion, both chopped small, and a little pepper and salt. Lay the pieces of fish in this, and let them lie for a couple of hours ; turn them about two or three times in the marinade. Drain them, and dry them well by rolling them in a cloth. Have ready a little frying-batter (July 29th); this will be better if it is made two or three hours before it is wanted. Half fill a stewpan with clarified dripping (February 19tli). Put it on the fire, and let it remain till it is so hot that it is quite still, and a blue smoke rises from it. Take the pieces of sole one at a time, dip them into the batter, take them out with a table-spoon, and turn the fish with as much batter as can be held in a spoon into the boiling fat. Let it remain for less than a minute, till it is a light golden brown colour. Have close at hand a dish covered with blotting-paper or kitchen- paper, put the fish fried in batter on this to free it from grease, take out any little pieces of batter that may remain with a skimmer, and finish all the pieces of fish in the same way. Pile on a dish, cover with a napkin, and garnish with fried parsley. Tomato Sauce (July 15th) is the proper accompaniment to this dish, but it may be well dispensed with. Boast Fowls (June 30th). Brown Gravy made from Giblets. — Clean the giblets thoroughly (February 1st). Peel and mince finely two small onions ; fry these and the giblets in a slice of butter or dripping, and turn them about till all are brightly browned. Put them into a stewpan with a bunch of parsley, a sprig of thyme, a bay leaf, a blade of mace, two cloves, eight peppercorns, and two or three strips of bacon-rind, scalded and scraped. Pour over all rather more than a pint of hot stock or water. Cover closely, and stew gently for about an hour and a half. Thicken the gravy with a little brown thickening (January 6th) ; or failing this, l>y stirring into it a dessert-spoonful of corn flour mixed smoothly with a little cold water ; add some sugar browning if necessary. Strain the gravy, free it from fat, pour a little of it round the birds, and send the rest to table in a hot tureen. Bread Sauce.— Prepare some bread¬ crumbs by rubbing stale bread through a wire sieve. Supposing there is half a pint of bread-crumbs, put them into about half a pint of milk. As much milk is required as the bread will soak up. Cover for ten minutes, then put the bread and milk into a saucepan with a whole onion skinned and six peppercorns. Stir the sauce over the fire till it boils, then add a pinch of salt and about an ounce of butter

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