Bread Sauce

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For the roast meat
For the bread sauce
Instructions (14)
  1. Let the roast meat be nicely roasted but not too much.
  2. Dredge the roast meat with a little flour.
  3. Baste the roast meat moderately.
  4. Let the roast meat have a fine froth.
  5. Serve with good gravy-sauce in the dish and bread-sauce in basins.
To make Bread Sauce
  1. Take a pint of water.
  2. Put in a good thick piece of bread, some whole pepper, and a blade or two of mace.
  3. Boil it for five or six minutes until the bread is soft.
  4. Then take out all the spice and pour out all the water, leaving just enough to keep it moist.
  5. Beat the mixture with a spoon.
  6. Throw in a little salt and a good piece of fresh butter.
  7. Stir it well together.
  8. Let it sit over the fire for a minute or two.
  9. Put it into a boat (serving dish).
Original Text
LET them be nicely roasted but not too much, dredge them with a little flour, and baste them moderately; let them have a fine froth, let them be good gravy-sauce in the dish and bread-sauce in basons, made thus: Take a pint of water, put in a good thick piece of bread, some whole pepper, a blade or two of mace; boil it five or six minutes till the bread is soft, then take out all the spice and pour out all the water, only just enough to keep it moist, beat it with a spoon forth, throw in a little salt, and a good piece of fresh butter; stir it well together, let it over the fire for a minute or two, then put it into a boat.
Notes
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