Bread Sauce
From Choice cookery, 1888
Presented as published in 1888. 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 Choice cookery (1888) by H. M. Young, page 44. The excerpt below is the record exactly as published.
BREAD SAUCE. £ pint milk 1 oz. butter A dust of salt, pepper, and cayenne A little cream 1 small onion 2 oz. bread crumbs A blade of mace Boil the milk with the onions and mace or a clove 10 minutes ; strain ; add the crumbs, butter, and seasoning, boil five minutes ; then add enough cream to reduce it to the right consistency. No. 192. CREAM SAUCE (Sweet). 1 oz. flour I 1 oz. butter £ pint milk
Cook this with the app: pantry check, scaling, and the assistant.