Bread Sauce

Ingredients

• 3 cloves
• 1 small onion
• pint milk
• 6 peppercorns
• 2 oz. fine bread crumbs
• teaspoonful salt
• oz. butter
• Cayenne if liked

Method

1. 1

   Stick the cloves into the peeled onion, put in a white-lined pan with the milk and peppercorns.

2. 2

   Set near the fire for 15 or 20 minutes to extract the flavour.

3. 3

   Strain the milk; if wasted, make up the 0.5 pint and put back into the pan with the crumbs.

4. 4

   Simmer slowly for 0.5 hour, stirring carefully to avoid burning.

5. 5

   Stir in the butter just before serving, boil up, season with salt, and a little cayenne if liked.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 29. The excerpt below is the record exactly as published.

Bread Sauce. 3 cloves. 1 small onion. \ pint milk. 6 peppercorns. 2 oz. fine bread crumbs. £ teaspoonful salt. \ oz. butter. Cayenne if liked

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