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Bread Sauce

Take a little stale bread, and rub it through a wire sieve, or grate it, till two ounces of fine crumbs are obtained. Put these into a sauce-pan with half a pint of milk, a moderate-sized onion, peeled, and six peppercorns. Boil for ten minutes, and stir the sauce to keep it from burning. Lift it from the fire. Take out the onion and the peppercorns, stir in a small pat of butter, and two or three spoonfuls of cream, if it is to be had, and keep stirring till the butter is dissolved. Serve hot in a sauce tureen. Cooks often make the mistake of preparing this sauce some time before it is wanted, and this makes it pappy. If liked, a very little grated nutmeg can be added to the sauce, but most people would prefer that it should be omitted.