Recipes > Sauces & Spreads > Bread Sauces > Bread Sauce for a Roast Fowl

Bread Sauce for a Roast Fowl


  • 1 small onion or shalot
  • 1 pint of milk
  • about 10 ounces of crumb of bread
  • bit of butter
  • pepper
  • salt


Chop the onion or shalot fine, and boil it in the milk for five minutes; then add the crumb of bread, butter, pepper and salt to season; stir the whole on the fire for ten minutes, and eat this bread sauce with roast fowl or turkey.


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A Plain Cookery Book for the Working Classes (1852).

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