Bread Sauce

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

a large onion, cut in four ↝ Onions, raw [Vegetables and Vegetable Products]
some black peppers ↝ Spices, pepper, black [Spices and Herbs]
milk ↝ Milk, NFS [Milk, reduced fat]
grated white stale bread ↝ Bread, white [Yeast breads]
a good piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
A large spoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (5)

Boil a large onion, cut in four, with some black peppers, and milk, until the former be quite a pap.
Pour the milk strained on grated white stale bread, and cover it.
In an hour put it into a saucepan, with a good piece of butter, mixed with a little flour: boil the whole up together, and serve.

Optional preparation

Some people like the bread pulped through a colander before the butter be added.
A large spoonful of cream improves it.

Original Text

Bread Sauce.

Boil a large onion, cut in four, with some black peppers, and milk, until the former be quite a pap. Pour the milk strained on grated white stale bread, and cover it. In an hour put it into a saucepan, with a good piece of butter, mixed with a little flour: boil the whole up together, and serve.

Some people like the bread pulped through a colander before the butter be added. A large spoonful of cream improves it.

Notes

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