BREAD SAUCE
Take some dry crumb of bread, and rub through a wire sieve. The simplest plan is to turn the wire sieve upside down on a large sheet of paper. The bread must be stale, and stale pieces can be put by for this purpose. Next take, say, a pint of milk, and let it boil; then throw in the bread-crumbs and let them boil in the milk. This is the secret of good bread sauce. Add a dozen peppercorns, and place a whole onion in the saucepan containing the bread and milk, and place the saucepan beside the fire in order to allow the bread-crumbs to swell. It will be found that though at starting the bread sauce was quite thin and milky, yet after a time it becomes thick. Take out the onion, add a little piece of butter, stir it up, and serve. A little cream is a great improvement, but is not absolutely necessary. This sauce, though very simple, requires care: Many persons will probably recollect having met with bread sauce which in appearance resembled a poultice too much to be agreeable either to the palate or the eye.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
