Bread Sauce
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 30. The excerpt below is the record exactly as published.
Bread Sauce. — Peel and slice an onion, and simmer until tender in a pint of milk ; break a breakfast cupful of stale bread into small pieces, and place in a saucepan ; strain the milk over it, and let it soak for 1 hour, then beat up with a fork and give a seasoning of pounded mace, cayenne and salt, with 1 ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.