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Bread Sauce far Same, and for all Poultry, Meats, etc.
Milk, 1/2pt. to 1 pt., according to the amount needed; fine bread crumbs, 1 cup; an onion, small or large, whether you use 1/2 or 1 pt. of milk; butter, 1 to 2 table-spoonfuls, as you take it out of the lump not melted; salt, pepper, mace, and parsley, if you have them and like them. Directions—First boil the sliced onion 1 minute in ¦water, then pour that off and put in the milk and cook it well; then put in your bread crumbs; or, if you wish to be very nice, strain out the onion; put in seasoning with the butter, and let the bread crumbs have time to soften; stir • well, and bring to a boil, adding boiling milk or boiling water if too thick.
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