Bread Sauce
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- 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
Chef Wood
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- Take a French penny roll, or a gill of breadcrumbs, and cut it in half, pull out all the inside crumb, and put it on a plate.
- Pull this crumb apart into small pieces, take a small onion and peel it with an onion knife, take a small stewpan and put in it the peeled onion, pour in half a pint of milk, now put in the crumb of the roll, add five peppercorns and salt to taste.
- Stand the stewpan aside with the lid on, for a quarter of an hour, to soak the crumb.
- After that time put the stewpan on the fire, and stir the sauce smoothly with a wooden spoon until it boils.
- Now add a tablespoonful of cream, and stir the sauce until it just boils again.
- Before serving the sauce, take out the onion, and pour the sauce into a sauce-tureen.
- The neck, gizzard, liver, and claws of the fowl, when properly prepared (see Note at the end of Trussing a Fowl for Boiling) can be used for soup, or gravy to be served with the roast fowl.
- For making the gravy, put the giblets into a saucepan with enough water to cover them (about half a pint), also add half an onion (peeled), six peppercorns, and salt to taste.
- Put the saucepan on the fire, and when it comes to the boil, move it to the side to simmer while the fowl is roasting.
- For serving, strain the gravy into a basin and colour it, if necessary, by stirring in a quarter of a teaspoonful of “ Liebig’s Extract,” or ten or twelve drops of caramel, then pour it in a sauce tureen, or round the fowl.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler
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Wooden spoon
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Sieve