Friday, January 6, 2012

Bread Sauce

Peel and slice an onion weighing full an ounce, simmer it half an hour in one pint of milk, strain it, and to the milk add two ounces of stale bread, broken in small pieces, one ounce of butter, one saltspoonful of salt, and quarter of a saltspoonful of nutmeg and pepper mixed; strain, passing through a sieve with a spoon, and serve hot.

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