Bread Sauce

Ingredients

• two ounces of bread crumbs
• six peppercorns
• a salt spoonful of salt
• one onion prepared
• half a pint of boiling milk
• two tablespoonfuls of white stock
• one ounce of butter

Method

1. 1

   Soak bread crumbs, peppercorns, salt, onion, milk, and stock for half an hour.

2. 2

   Simmer with butter for ten minutes, remove onion and peppercorns, and serve with roast fowl.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 20. The excerpt below is the record exactly as published.

Bread Sauce. Put two ounces of bread crumbs into a basin ; six pepper- corns, a salt spoonful of salt, one onion prepared, half a pint of boiling milk, two tablespoonfuls of white stock; soak them half an hour ; put all into a saucepan with one ounce of butter

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