Bread Sauce
One pint of milk, three-fourths of a pound of dry bread crumbs, one onion, one ounce of butter, mace, salt and cayenne to taste. Cut up the onion and boil tender in the milk; strain the milk over the bread crumbs; cover and let stand long enough to soak up milk, then beat thoroughly; add salt, butter, pepper (cayenne) and mace. Boil up and serve. If too thick, thin with cream after the sauce is made. Serve with roast turkey, fowl, game, etc. Add oysters for oyster sauce.