Bread Sauce
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 216. The excerpt below is the record exactly as published.
bread sauce. 543 BANQUETS OF THE NATIONS Bread Sauce. Soak a thick slice from a two days old household loaf in half a pint of very hot milk, but not boiling ; add a good bit of butter, a cleaned onion cut through the middle, and twelve peppercorns (six white and six black) , and when soft take out the peppercorns (which you have tied in a piece of muslin) and onion, and with a wooden spoon make a smooth sauce ; add a little salt
Cook this with the app: pantry check, scaling, and the assistant.