Bread Sauce (No. 321)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a small tea-cupful of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
as much milk as it will soak up, and a little more ↝ Milk, NFS [Milk, reduced fat]
the giblets, head, neck, and legs, &c. of the poultry, &c. ↝ Turkey, whole, giblets, raw [Poultry Products]
a middling-sized onion ↝ Onions, raw [Vegetables and Vegetable Products]
a dozen berries of pepper or allspice, or a little mace ↝ Pepper, banana, raw [Vegetables and Vegetable Products]
about two table-spoonfuls of cream or melted butter, or a little good broth ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Reference

No. 321.
the Magazine of Taste (No. 462)

Instructions (7)

Put the bread-crumbs into a stew-pan.
Pour on the bread-crumbs as much milk as it will soak up, and a little more.
Alternatively, stew the giblets, head, neck, and legs, &c. of the poultry, &c., and moisten the bread with this liquor.
Put the bread mixture on the fire with a middling-sized onion, and a dozen berries of pepper or allspice, or a little mace.
Let it boil, then stir it well, and let it simmer till it is quite stiff.
Put to it about two table-spoonfuls of cream or melted butter, or a little good broth.
Take out the onion and pepper.

Original Text

Bread Sauce.—(No. 321.)

Put a small tea-cupful of bread-crumbs into a stew-pan, pour on it as much milk as it will soak up, and a little more; or, instead of the milk, take the giblets, head, neck, and legs, &c. of the poultry, &c. and stew them, and moisten the bread with this liquor; put it on the fire with a middling-sized onion, and a dozen berries of pepper or allspice, or a little mace; let it boil, then stir it well, and let it simmer till it is quite stiff, and then put to it about two table-spoonfuls of cream or melted butter, or a little good broth; take out the onion and pepper, and it is ready.

Obs. This is an excellent accompaniment to game and poultry, &c., and a good vehicle for receiving various flavours from the Magazine of Taste (No. 462).

Notes

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