Bread Sauce
A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).
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A historical recipe
The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Project Gutenberg eBook #55555.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 2 cups of milk
- 4 cloves stuck
- 1 teaspoon of butter
- 1 onion
Method
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- Put 1 large slice of bread, cut an inch thick, into 2 cups of milk with 1 onion with 4 cloves stuck in it, add pepper, salt, and 1 teaspoon of butter.
- Let simmer until the bread is quite soft, lift out the onion and cloves, beat well with a fork, and serve.
- Serve fine golden brown bread crumbs with the sauce, as these belong with it.
Plating
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