Bread Sauce. No. 1.

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)

1 pt. of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
2 whole onions ↝ Onions, raw [Vegetables and Vegetable Products]
a teacupful of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (4)

Put 1 pt. of cream in a stewpan, add 2 whole onions, and let them boil 15 minutes.
Then add a teacupful of bread-crumbs, and let all boil again to minutes.
Take out the onions and pass through a sieve.
Heat all again, season with pepper and salt, and serve up very hot in a sauce-boat.

Original Text

Bread Sauce. No. 1. Birk Hall. (Mrs. Evans.)
Put 1 pt. of cream in a stewpan, add 2 whole onions, and let them boil 15 minutes; then add a teacupful of bread-crumbs, and let all boil again to minutes. Take out the onions and pass through a sieve; heat all again, season with pepper and salt, and serve up very hot in a sauce-boat.

Notes

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