Time: Altogether, 1-3/4 hour.

Sufficient: to serve with a turkey, pair of fowls, or brace of partridges.

  1. 1 pint of milk
  2. 3/4 of the crumb of a stale loaf
  3. 1 onion
  4. pounded mace to taste
  5. cayenne to taste
  6. salt to taste
  7. 1 oz. of butter
  • Peel and quarter the onion
  • Simmer it in the milk till perfectly tender
  • Break the bread, which should be stale, into small pieces, carefully picking out any hard outside pieces
  • Put it in a very clean saucepan
  • Strain the milk over it
  • Cover it up, and let it remain for an hour to soak
  • Beat it up with a fork very smoothly
  • Add a seasoning of pounded mace, cayenne, and salt, with 1 oz. of butter
  • Give the whole one boil, and serve

  • To enrich this sauce, a small quantity of cream may be added just before sending it to table.

    Used by:
    Fowls, Roasted

    Source: The Book of Household Management by Isabella Beeton (1859)

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