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Bread Sauce

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. Cut
  2. Onion
  3. a tumbler of water
  4. Peppercorns
  5. Stock
  6. Flour
  7. Milk
  8. Nutmeg
  9. a pound of butter
  10. Bread sauce
  11. Salt
  12. Cream

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Make some bread-crumbs and boil some milk.
  2. When the milk boils, throw in the bread-crumbs and boil them in the milk for a few minutes.
  3. A few peppercorns and a little salt should be added, and an onion can be placed in the sauce for a few minutes to impart a flavour to it.
  4. The onion should be taken out whole, and care should be taken that no little pieces of onion are left behind in the sauce.
  5. Just before sending to table, mix in a little piece of butter, and also add a “suspicion” of nutmeg.
  6. The consistency of bread sauce should bo rather more milk than will soak up the bread-crumbs.
  7. Butter Sauce, or Melted Butter.
  8. — This is a most important sauce, but rarely made properly by English cooks, who, as a rule, make it too thick with flour, and also generally make quite ten times the quantity really required.
  9. Good butter sauce, or melted butter, is made as follows : — Take a quarter of a pound of butter, and cut it into half a dozen pieces the same size.
  10. Take one of these pieces and place it in a small saucepan with about the same quantity of flour.
  11. Dissolve the butter, and mix the flour with it.
  12. Now add half a tumbler of water, or stock, or fish stock, and stir it up, and bring it gently to a boil.
  13. This will cause it to become about as thick as cream.
  14. Add a “ suspicion ” of nutmeg, then gradually add and melt in the remains of the quarter of a pound of butter ;
  15. do not let it boil, and add the butter the last thing.
  16. It is apt to curdle, or rather decompose.
  17. A little cold water will often restore it.
  18. This really delicious sauce is adapted for all kinds of fish, both boiled and fried.
  19. It is somewhat expensive, and should be made in small quantities, as if properly made it i3 very rich, and a little will go a long way.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Wooden spoon
Source not stated by archive.org
Credit

From Cassell's shilling cookery (1903), printed page 25, digitised by the Internet Archive: https://archive.org/details/b2153763x

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.