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Bread Sauce


  • 1/2 a ten-cent loaf of bread
  • 1 quart of good fresh milk
  • 6 pepper-corns chopped fine
  • salt


Take the soft part of the bread; break it in pieces, which put in a saucepan with the milk, pepper-corns, and a little salt; set on the fire and boil five or six minutes, stirring the while; take off, mash through a strainer or a sieve, and it is ready for use.

A bread-sauce is really a very poor sauce. Its insipidity is concealed by the great amount of pepper that it contains.


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Hand-Book of Practical Cookery (1884).

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