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Bread Sauce


  • 1 onion weighing full an ounce
  • 1 pint of milk
  • 2 ounces of stale bread, broken in small pieces
  • 1 ounce of butter
  • 1 saltspoonful of salt
  • 1/4 saltspoonful of nutmeg and pepper mixed


Peel and slice the onion, simmer it half an hour in the milk, strain it, and to the milk add the bread, butter, salt, nutmeg and pepper; strain, passing through a sieve with a spoon, and serve hot.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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