Bread Sauce

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

one onion ↝ Onions, raw [Vegetables and Vegetable Products]
a pint of milk ↝ Milk, NFS [Milk, reduced fat]
one-fourth pound stale bread ↝ Bread, pumpernickel [Baked Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a small pinch of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a little cream or a piece of butter the size of a walnut ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a piece of butter the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Peel and cut into quarters one onion and let it simmer in a pint of milk till perfectly tender.
Break one-fourth pound stale bread into small pieces or grate it into crumbs.
Put the bread into a clean saucepan and strain the milk from the onion over it.
Cover it with the lid and let it remain an hour to soak.
Beat it briskly with a fork, add a little salt, a small pinch of cayenne pepper and either a little cream or a piece of butter the size of a walnut.

Original Text

Bread Sauce

Peel and cut into quarters one onion and let it simmer in a pint of milk till perfectly tender. Break one-fourth pound stale bread into small pieces or grate it into crumbs, put it into a clean saucepan and strain the milk from the onion over it; cover it with the lid [Pg 55]and let it remain an hour to soak. Beat it briskly with a fork, add a little salt, a small pinch of cayenne pepper and either a little cream or a piece of butter the size of a walnut.

Notes

—