Bread Sauce
From Tempting dishes for small incomes, 1891
Cream can be omitted.
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.
Bread Sauce, to Make. Take half a pint of milk, and boil in it a shalot which has one clove stuck in it for five minutes ; then add two ounces of grated freshly made bread- crumbs, and an ounce of butter. Let the sauce simmer gently for ten minutes, at the end of which time the shalot must be taken out of the sauce, and two good tablespoonfuls of cream added to it, a pinch of salt, a dust of white pepper, and a trifle of Nepaul pepper
Cook this with the app: pantry check, scaling, and the assistant.