Sauce

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Total: 105 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

1 pint of milk ↝ Milk, NFS [Milk, reduced fat]
3/4 of the crumb of a stale loaf
1 onion ↝ Onions, raw [Vegetables and Vegetable Products]
pounded mace ↝ Spices, mace, ground [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt to taste ↝ Salt, table, iodized [Spices and Herbs]
1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Optional enrichment

a small quantity of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (7)

Peel and quarter the onion, and simmer it in the milk till perfectly tender.
Break the bread into small pieces, carefully picking out any hard outside pieces.
Put the bread in a very clean saucepan.
Strain the milk over the bread, cover it up, and let it remain for an hour to soak.
Beat the mixture up with a fork very smoothly.
Add a seasoning of pounded mace, cayenne, and salt, with 1 oz. of butter.
Give the whole one boil, and serve.

Original Text

I.

371. INGREDIENTS.—1 pint of milk, 3/4 of the crumb of a stale loaf, 1 onion; pounded mace, cayenne, and salt to taste; 1 oz. of butter.

Mode.—Peel and quarter the onion, and simmer it in the milk till perfectly tender. Break the bread, which should be stale, into small pieces, carefully picking out any hard outside pieces; put it in a very clean saucepan, strain the milk over it, cover it up, and let it remain for an hour to soak. Now beat it up with a fork very smoothly, add a seasoning of pounded mace, cayenne, and salt, with 1 oz. of butter; give the whole one boil, and serve. To enrich this sauce, a small quantity of cream may be added just before sending it to table.

Time.—Altogether, 1-3/4 hour.

Average cost for this quantity, 4d.

Sufficient to serve with a turkey, pair of fowls, or brace of partridges.

[Illustration: MACE.]

MACE.—This is the membrane which surrounds the shell of the nutmeg. Its general qualities are the same as those of the nutmeg, producing an agreeable aromatic odour, with a hot and acrid taste. It is of an oleaginous nature, is yellowish in its hue, and is used largely as a condiment. In "Beeton's Dictionary" we find that the four largest of the Banda Islands produce 150,000 lbs. of it annually, which, with nutmegs, are their principal articles of export.

Notes

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