Bread Sauce for Game

Ingredients

• 1/2 pint of soft, stale breadcrumbs
• 1 pint of milk
• 1 good-sized onion chopped very fine
• 1 saltspoonful of ground mace
• 1 saltspoonful of paprika
• 1 level teaspoonful of salt
• 1 rounding tablespoonful of butter
• 1 tablespoonful of thick cream

Method

1. 1

   Cook 1/2 pint of soft, stale breadcrumbs, 1 pint of milk, 1 good-sized onion chopped very fine, 1 saltspoonful of ground mace, 1 saltspoonful of paprika, and 1 level teaspoonful of salt for 10 minutes in a double boiler, stirring constantly.

2. 2

   The mixture must be perfectly smooth.

3. 3

   Add 1 rounding tablespoonful of butter; stir until it is melted; add 1 tablespoonful of thick cream and use at once for game or roasted guinea fowl.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 24. The excerpt below is the record exactly as published.

Bread Sauce for Game. Cook }, a pint of soft, stale breadcrumbs, 1 pint of milk. 1 good-.si/.ed onion chopped \cr\- line. 1 salts])oon fid of ground mace. 1 saltspoonful of paprika and 1 le\('l teas|»oonful of salt for o minutes in a double boiler, stirring constantlv. 'I'he mixture niiisi be perfec|l\- -mooili. Add a rounding tables])oonfnl of butter; .stir iinlil it is melted : add 1 lalde-poon f ids of thick cream and use at once for game or roasti'd guinea fowl. Tomato Sauce. six larg(^ tomatoes, or r)ne can of tomalot's, two small onions, one stalk of celerv iikI oiie-lialf teaspoonful of salt. Boil togetlier until celery and onion are well cooked, .-ti'a in through a sieve, then add a small table>poon of Dousman's Pest Patent llitur mixed smooth with one-half tablles]iooii of ])iitter. cook until it thickens, tlien strain auain and add small one-half teaspoon of ca\t'nne. Mrs. J. M. IIaydex. 40 vSUPERIOR COOK BOOK Tomato Sauce. l^'oiii- l;il)U'S|)()()ii< Hour. 1 |)ii!l sti-.iiiu'il lidiinloos. i l;|lik'S[)(K)ii,s biiltci', li- tca- s|ii)(in> s.ill. I'cd |)('])|)('r. A(l(] .', I'll]) wntci' to }, (•nil loiiuiloi's and sininicr 10 minntos. soa.-Diiino" witli a j)iccr of cclci-x-. 'lav leal', a lilllc mace and onion. Sti-ain and use the li(|ni(l. ^Ft'lt tiic hutli')- and ini\ with it carcrnllv llic llour. add tlic strained loii)atn(\^ and stir luitil it I'ca.clics Itoilinu' |t(iinl. add <adl and |ic|»|)im- and use a^. once. Mrs. B. W. Wright. Cream Tomato Sauce. Sti'ain siinificnll\- slewed oi- caniu'd loinatocs to make }, a pint; add a slice of onion, a hav l^at and a hladc of iiiai-c: cook ,u-entl\- until rt'duced -|. IJub together 1 tablespoonrul n\' huttei- -mmI 1 of Hour: aild to the tomatoes; eook foi- a moment. Take ih'oni tlie !iie and aild \ a cuid'ul of \ei\ i-it-li mill<. ] a tea-|)oonfnl of salt and 1 sal tspoonful ol' peppo]-. Sfi'ain and ser\'e. French Tomato Sauce. liul) touvtlier 1 taMe^poiinful id' Inittei' and 1 of flour; a(l(f ^ a pint of strained tomatoes; stir and conk foi' :> minute^; add 1 teaspoonfnl of salt, 1 of onion juice and tI a teaspoonfu! of iii'ound niiiee. Huh tile mixing-spoon with a clove of garlic; stii- and cook tin.' sauce a moment longer; take from tlu' lire, add 5 tablespoonfuls ot thick cream

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