Bread Sauce
A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.
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A historical recipe
Substitutes for Flesh Foods: Vegetarian Cook Book, by Edwin Giles Fulton. Project Gutenberg eBook #43879.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
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- Stale bread crumbs, 1 cup.
- Chopped onion, 1.
- Butter, 1 large teaspoonful.
- Vegetable stock, 1 cup.
- Mace, ¼ teaspoonful.
- Rub the bread crumbs through a sieve and add the onion and mace.
- Boil for a few minutes in the vegetable stock, add the butter, and serve.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve