Bread Sauce
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Bread Sauce.
1 pint milk.
1 cup bread-crumbs (very fine).
1 onion, sliced.
A pinch of mace.
Pepper and salt to taste.
3 tablespoonfuls butter.
Simmer the sliced onion in the milk until tender; strain the milk and pour over the bread-crumbs, which should be put into a saucepan. Cover and soak half an hour; beat smooth with an egg-whip, add the seasoning and butter; stir in well, boil up once, and serve in a tureen. If it is too thick, add boiling water and more butter.
This sauce is for roast poultry. Some people add some of the gravy from the dripping-pan, first straining it and beating it well in with the sauce.
-----------
Bread Sauce.
1 pint milk.
1 cup bread-crumbs (very fine).
1 onion, sliced.
A pinch of mace.
Pepper and salt to taste.
3 tablespoonfuls butter.
Simmer the sliced onion in the milk until tender; strain the milk and pour over the bread-crumbs, which should be put into a saucepan. Cover and soak half an hour; beat smooth with an egg-whip, add the seasoning and butter; stir in well, boil up once, and serve in a tureen. If it is too thick, add boiling water and more butter.
This sauce is for roast poultry. Some people add some of the gravy from the dripping-pan, first straining it and beating it well in with the sauce.
