Bread Sauce

Ingredients

• a French penny roll
• a gill of bread crumbs
• a small onion
• half a pint of milk
• five peppercorns
• salt to taste
• a tablespoonful of cream

Method

1. 1

   Cut the roll in half, remove the crumb, and pull it apart into small pieces.

2. 2

   Peel the onion and place it in a stewpan with the milk and the crumb.

3. 3

   Add peppercorns and salt, cover, and let soak for 15 minutes.

4. 4

   Heat, stir until boiling, add cream, and boil again.

5. 5

   Remove the onion before serving.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 68. The excerpt below is the record exactly as published.

bread sauce (see below). N.B. — If liked, the roast fowl can be garnished with rolls of bacon (see the end of "Veal Cutlets," Entrees, Lesson No. 6). Cooking Poultry. — Trussing Roast Fowl. 169 36. When the foivl is quite done, we take it off the jack, and put it on a hot dish. 37. We take a knife and cut the twine, and draw it all out of the fowl, and take off the paper before serving. For making Bread Sauce. 1. We take a French penny roll, or a gill of bread crumbs, and cut it in half. 2. We pull out all the inside crumb, and put it on a plate. 3. We pull this crumb apart into small pieces. 4. We take a small onion, and peel it with an onion knife. 5. We take a small stewpan and put in it the peeled onion. 6. We pour in half a pint of milk. 7. We now put in the crumb of the roll. 8. We add five peppercorns, and salt to taste. 9. We stand the stewpan aside with the lid on, for a quarter of an hour, to soak the crumb. 10. After that time we put the stewpan on the fire, and stir the sauce smoothly with a wooden spoon, until it boils. 11. We now add a tablespoonful of cream

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