Home › Poultry › For the Bread Sauce

For the Bread Sauce

Peel and quarter one small onion and stew it in a pint of milk until perfectly tender; break and crumb three-quarters of a pound of stale bread into small pieces, carefully picking out any outside pieces; put it into a sauce-pan, strain the milk over it, cover, and let remain for an hour to soak, then beat it up very smoothly with a fork; add a seasoning of cayenne, and salt, with one ounce of butter; give the whole a boil and serve.

This is an English recipe.