Bread Sauce

Ingredients

• Soak leavings of bread in warm water
• in warm water
• Place in a tin
• thoroughly bake until dry enough for rolling

Method

1. 1

   Soak bread leavings, squeeze out excess water, bake until dry, roll, and strain until fine.

2. 2

   Store in a tin.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 33. The excerpt below is the record exactly as published.

Soak leavings of bread in warm water, and then squeeze them free from the liquor. Place in a tin, and thoroughly bake until dry enough for rolling. When cold, roll on a paste board, and pass through a strainer until quite fine. This makes excellent crumbs for cutlets or fish, and saves much time. Keep in a tin. 216. Bread Rusks A very nice and economical substitute for pulled bread may be made in the following PLAIN COOKING 109 manner : — Pull tlie remains of rolls or bread into pieces, and let them soak a while in warm milk and water. Carefully squeeze them so that the pieces do not lose their shape, which should be as rocky as possible. Place in a tin, and bake in a moderate oven until a nice brown. 217. Macaroni Cheese Boil a quarter of a pound of macaroni in half a pint of milk until quite tender, seasoning with pepper, salt, and cayenne ; sprinkle it with a piece of butter, some grated cheese, and a few bread-crumbs. Take up and put into a fire-proof dish, adding more cheese, bread- crumbs, and butter, and either brown in front of a fire or under a gas grill. 218. Sage and Onion Stuffing Do not boil the onions. Let them scald in boiling water for ten or fifteen minutes. Then grate them finely, adding a little sage (which must be scalded if fresh), pepper and salt, and a little bread-crumb. Be sparing with the sage, for it tends to make the stuffing bitter and unpalatable. For ducks or geese the stuffing may be mixed with eggs. no PLAIN COOKING 219. White Sauce Mix a small tablespoonful of cornflour with a little milk and salt ; put about half a pint of milk to boil with a piece of butter in it. Pour over the mixture, and boil up, stirring the same way the whole time. 220. Mint Sauce Carefully remove the leaves from the stalks, well wash and drain them. Chop very finely, and mix with moist sugar and vinegar. The sauce should be quite thick and well sweetened. 221. Mayonnaise Sauce Beat well together the yolks of three raw eggs, mixing with them a teaspoonful of raw mustard, and two or three saltspoonsful of rough salt. Mix separately six tablespoonsful of the best Lucca oil with one tablespoonful of tarragon vinegar. When they are well mixed, stir all together very carefully to prevent the eggs curdling. Salt and mustard can be increased to taste. Bub over the boat with garlic before putting in the sauce. 222. Bread Sauce

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