Bread Sauce
From The exhibition cookery book, 1900
If liked, the onion may be cooked longer, passed through a sieve, and added to the sauce; the cream may be omitted; if found too thick, a little hot water may be added. Bread sauce is usually served with roast fowl, turkey, and game birds.
Presented as published in 1900. 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 The exhibition cookery book (1900) by Expert chef, page 20. The excerpt below is the record exactly as published.
1 ozs. I'lvsli brciulevumbs 1 clove 1 pint of milk 2 tablespoonfuls cream BREAD SAUCE. 1 small onion 4 peppercorns i oz. fresh butter
Cook this with the app: pantry check, scaling, and the assistant.