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Bread Sauce

  • 1 pint of milk
  • 3/4 a pound of the crumb of a stale loaf
  • 1 onion
  • pounded mace
  • cayenne and salt to taste
  • 1 ounce of butter
Use one pint of milk, three fourths a pound of the crumb of a stale loaf, one onion, pounded mace, cayenne and salt to taste, one ounce of butter. Peel and quarter the onion, and simmer in the milk till perfectly tender. Break the bread, which should be stale, into small pieces, carefully picking out any hard outside pieces; put it in a very clean saucepan, strain the milk over it, cover it up, and let it remain for about an hour to soak. Now beat it up with a fork very smoothly, add a seasoning of pounded mace, cayenne and salt, with one ounce of butter; give the whole one boil, and serve like a rascal with a smile on your face. To enrich this sauce, a small quantity of cream may be added just before sending it to the table.
Submitted by Cassyjean - Torrington, CT Oct 3, 2009 15 min 30 min 45 min


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