Bread Sauce

Ingredients

• 2 cups milk
• ½ cup fine stale bread crumbs
• 1 onion
• 6 cloves
• ½ teaspoon salt
• Few grains cayenne
• 3 tablespoons butter
• ½ cup coarse stale bread crumbs

Steps

1. Cook milk thirty minutes in double boiler, with fine bread crumbs and onion stuck with cloves. Remove onion, add salt, cayenne, and two tablespoons butter. Usually served poured around roast partridge or grouse, and sprinkled with coarse crumbs browned in remaining butter.

More recipes with milk, breadcrumbs, onion, cloves, cayenne pepper or butter

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.