Bread Sauce for Partridge or Grouse

Ingredients

• 2 cups milk
• 1,^ cup fine bread crumbs
• 1 onion
• 2 tablespoons butter
• 2 cloves
• 1,^ cup coarse, stale bread crumbs
• {, cup chopped pecan-nuts.
• Salt, pepper and paprika

Method

1. 1

   Cook milk, bread, and onion with cloves stuck in it in double boiler for thirty-five minutes.

2. 2

   Remove onion and add salt, pepper, pecan-nuts, paprika, and butter.

3. 3

   Brown the coarse crumbs in tablespoon of butter, and sprinkle over the sauce after it is poured onto a hot platter, to serve the partridge or grouse on.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 66. The excerpt below is the record exactly as published.

Bread Sauce for Partridge or Grouse. 2 cups milk. 1,^ cup fine bread crumbs. 1 onion. 2 tablespoons butter. 2 cloves. 1,^ cup coarse, stale bread i{, cup chopped pecan- crumbs. nuts. Salt, pepper and paprika

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