Bread Sauce
This sauce to be served with small birds.
Two cups of milk; one cup of stale bread crumbs; one-quarter of an onion; two tablespoons of butter; salt and pepper. The crumbs in bread sauce must be quite white. Sift the crumbs through a coarse sieve; place the fine ones that pass through in the milk, add the onion, and put the liquid in a stewpan on the fire to boil. Boil for twelve minutes; add one tablespoon of the butter, with salt and pepper to taste; and remove the onion. Place the remaining spoon of butter on the fire in a frying-pan, add the coarse bread crumbs, and fry them brown, being careful to have the butter very hot before putting in the crumbs. Stir vigorously for two or three minutes, taking care that the crumbs do not burn. Serve the sauce in a gravy dish and the browned crumbs on a very hot plate or small dish.