Bread Sauce for a Roast Fowl

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Chop a small onion or shalot fine, and boil it in a pint of milk for five minutes.
  2. Add about ten ounces of crumb of bread, a bit of butter, pepper and salt to season.
  3. Stir the whole on the fire for ten minutes.
  4. Serve this bread sauce with roast fowl or turkey.
Original Text
No. 18. Bread Sauce for a Roast Fowl. Chop a small onion or shalot fine, and boil it in a pint of milk for five minutes; then add about ten ounces of crumb of bread, a bit of butter, pepper and salt to season; stir the whole on the fire for ten minutes, and eat this bread sauce with roast fowl or turkey.
Notes
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