Bread Sauce. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a small onion ↝ Onions, raw [Vegetables and Vegetable Products]
a teacupful of thin cream
as many stale breadcrumbs, grated very fine, as will cover a small plate
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a piece of butter, the size of a nut ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Pare a small onion and boil it till it is quite soft.
Take off the outer skin and mash the rest.
Put it into a little saucepan with a teacupful of thin cream, and as many stale breadcrumbs, grated very fine, as will cover a small plate.
Add a little cayenne pepper, and a piece of butter, the size of a nut.
Mix all together and let it boil, well stirred, for a few minutes.

Original Text

Bread Sauce. No. 2. Humberstone. (Miss Mainwaring.)
If these directions are observed exactly, your bread sauce will be first-rate.
Pare a small onion and boil it till is quite soft. Take off the outer skin and mash the rest. Put it into a little saucepan with a teacupful of thin cream, and as many stale breadcrumbs, grated very fine, as will cover a small plate. Add a little cayenne pepper, and a piece of butter, the size of a nut.
Mix all together and let it boil, well stirred, for a few minutes.

Notes

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