Recipes > Sauces & Spreads > Bread Sauces > Bread Sauce

Bread Sauce

(Partridges, quail, grouse)


  • 2 cupfuls of dry bread-crumbs
  • 1 pint of milk
  • 1 small onion sliced
  • butter
  • 1/2 teaspoonful of salt
  • dash of pepper
  • dash of nutmeg
  • dash of paprica


Sift the bread-crumbs. Put on the fire the milk and onion. When the milk is scalded remove the onion, and add enough of the fine crumbs to thicken it. Season with a tablespoonful of butter, the salt, pepper and nutmeg. Put the coarse crumbs into a pan with a tablespoonful of butter and saute them a light brown, stirring all the time; add the paprica; serve the fried crumbs on the dish with the game; serve the sauce in a boat.


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The Century Cook Book (1901).

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