Bread Sauce for Game

Ingredients

• one pint milk
• one-third cup fine crumbs
• two tablespoonfuls chopped onion
• one tablespoonful butter
• one-half teaspoonful salt
• one-half saltspoonful pepper
• two-thirds cups coarse bread crumbs
• one tablespoonful butter

Method

1. 1

   Boil fine bread crumbs and onion in milk for 15 minutes.

2. 2

   Add butter, salt, and pepper.

3. 3

   Fry coarse crumbs in butter until brown.

4. 4

   Pour sauce around birds and sprinkle brown crumbs over.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 85. The excerpt below is the record exactly as published.

one-half teaspoonful salt, one- half saltspoonful white pepper, one-half teaspoonful celery salt, a few grains of cayenne. Scald the cream. Melt the lautter in a granite saucepan. When bub- bling, add the dry cornstarch. Stir till well mixed. Add one-third of the cream, and stir as it boils and thickens. Add more cream, and boil again. When perfectly smooth, add the remainder of the cream. The sauce should be very thick, almost like a drop bat- ter. Add the seasoning, and mix it while hot with the meat or fish. For croquettes, one beaten egg may be added just as the sauce is taken from the fire; but the croquettes are whiter and more creamy without the egg. Form patties, warm the meat or fish in the sauce, and use the egg or not as you please. BREAD SAUCE— FOR GAME. One pint milk, one-third cup fine crumbs, two table- spoonfuls chopped onion, one tablespoonful butter, one- half teaspoonful salt, one-half saltspoonful pepper, two- thirds cups coarse bread crumbs

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