Bread Sauce. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Put the crumb of a French roll into a saucepan, with two large onions, some white peppercorns, and about a pint of water.
  2. Let it boil over a slow fire till the onions are very tender.
  3. Drain off the water.
  4. Rub the bread and onions through a hair sieve.
  5. Put the pulp into a stewpan, with a bit of butter, a little salt, and a gill of cream.
  6. Keep it stirring till it boils.
Original Text
Bread Sauce. No. 3. Take the crumb of a French roll; put it into a saucepan, with two large onions, some white peppercorns, and about a pint of water. Let it boil over a slow fire till the onions are very tender; then drain off the water; rub the bread and onions through a hair sieve; put the pulp into a stewpan, with a bit of butter, a little salt, and a gill of cream; and keep it stirring till it boils.
Notes
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