Bread Sauce from Modern Cookery for Private Families by Eliza Acton
Pour quite boiling, on half a pint of the finest bread crumbs, an equal measure of new milk; cover them closely with a plate, and let the sauce remain for twenty or thirty minutes; put it then into...
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Cooking tools:
- Saucepan
- Plate
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- mace, half as much
- Salt, small saltspoonful
- Bread-crumbs and new milk, ½ pint (or any other measure); soaked 20 to 30 minutes, or more.
- 2 to 4 spoonsful of good cream (or milk): 1 minute.
- butter, 1 oz.; boiled 4 to 5 minutes.
- little cayenne
- milk and cream, ¼ pint; and from 2 to 4 spoonsful of either in addition.
- Or: bread-crumbs, ½ pint
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