Giblet Sauce

Ingredients

• three tablespoons melted butter
• half pint milk
• half pint grated bread crumbs
• pinch of salt
• two tablespoons butter
• enough sweet cream or milk

Method

1. 1

   Place a sliced onion and six peppercorns in half a pint of milk over boiling water until the onion is soft.

2. 2

   Strain it over half a pint of grated bread crumbs and leave covered for an hour.

3. 3

   Beat smooth, add salt and butter rubbed in flour, and enough cream or milk to make the proper consistency.

4. 4

   Boil a few minutes until thin enough to pour.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 90. The excerpt below is the record exactly as published.

three tablespoons melted butter or cream, and send to table hot with roast fowl or game. A nice way of serving is to fry coarse crumbs a light brown in tablespoon very hot butter, stir over hot fire two minutes without burning. Cover the breasts of roasted birds with these, and serve the sauce poured around the birds, or in a gravy dish. Add the chopped giblets for Giblet Sauce, Another good bread sauce can be made by placing a sliced onion and six peppercorns in a half pint milk over boiling water until onion is per- lectly soft ; strain it over a half pint grated bread crumbs without crust and leave it covered for an hour ; beat it smooth, add pinch of salt and two tablespoons butter rubbed in a little flour ; add enough sweet cream or milk

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