Bread Sauce - For Game
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Bread Sauce - For Game.
One pint milk, one-third cup fine crumbs, two tablespoonfuls chopped onion, one tablespoonful butter, one-half teaspoonful salt, one-half saltspoonful pepper, two-thirds cups coarse bread crumbs, one tablespoonful butter. Boil the fine bread crumbs and onion in the milk fifteen minutes, and add the butter, salt and pepper. Fry the coarse bread crumbs in another tablespoonful of butter till brown. Pour the sauce around the birds, and sprinkle the brown crumbs over the whole.
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Bread Sauce - For Game.
One pint milk, one-third cup fine crumbs, two tablespoonfuls chopped onion, one tablespoonful butter, one-half teaspoonful salt, one-half saltspoonful pepper, two-thirds cups coarse bread crumbs, one tablespoonful butter. Boil the fine bread crumbs and onion in the milk fifteen minutes, and add the butter, salt and pepper. Fry the coarse bread crumbs in another tablespoonful of butter till brown. Pour the sauce around the birds, and sprinkle the brown crumbs over the whole.
