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Bread Sauce II

To Serve with Roast Turkey, Fowl, Game, etc.


  • giblets of poultry
  • 3/4 pound of the crumb of a stale loaf
  • 1 onion
  • 12 whole peppers
  • 1 blade of mace
  • salt to taste
  • 2 tablespoonfuls of cream or melted butter
  • 1 pint of water


Put the giblets, with the head, neck, legs, etc., into a stewpan; add the onion, pepper, mace, salt, and rather more than 1 pint of water. Let this simmer for an hour, when strain the liquor over the bread, which should be previously grated or broken into small pieces. Cover up the saucepan, and leave it for an hour by the side of the fire; then beat the sauce up with a fork until no lumps remain, and the whole is nice and smooth. Let it boil for 3 or 4 minutes; keep stirring it until it is rather thick; when add 3 tablespoonfuls of good melted butter or cream, and serve very hot.

Time: 2 1/4 hours.


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The Book of Household Management (1861).

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