Bread Sauce (for Poultry or Game)

Ingredients

• ½ lb. stale bread
• 1 onion
• 10 whole peppers
• 1 blade mace
• salt
• 2 tablespoonfuls cream

Method

1. 1

   Put the giblets into 1 pint water, add the onion, pepper, mace, salt.

2. 2

   Allow it to simmer for 1 hour, then strain the liquor over the bread crumbs.

3. 3

   Cover the stewpan and let it stand on the stove for 1 hour (do not allow it to boil), then beat the sauce up with a fork until it is nice and smooth.

4. 4

   Allow it to boil 5 minutes, stirring well until it is thick, then add cream and serve hot.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 44. The excerpt below is the record exactly as published.

Bread Sauce (for Poultry or Game)— Gib- lets, ^ lb. stale bread, 1 onion, 10 whole pep- pers, 1 blade mace, salt, 2 tablespoonfuls cream

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