Bread Sauce

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

a piece of crumb of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
half a pint of milk or cream ↝ Milk, NFS [Milk, reduced fat]
a peeled middling-sized onion ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a little white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Soak a piece of crumb of bread with half a pint of milk or cream.
Add a peeled middling-sized onion, and put them over a fire.
When the milk is absorbed, bruise the bread.
Mix with it two ounces of fresh butter, a little white pepper, and salt.
When it is to be served up, take out the onion.

Original Text

Bread Sauce, for Turkies, Game, &c.

Soak a piece of crumb of bread with half a pint of milk or cream, add a peeled middling-sized onion, and put them over a fire; when the milk is absorbed bruise the bread, mix with it two ounces of fresh butter, a little white pepper, and salt; and when it is to be served up take out the onion.

Notes

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