Stale white bread pureed with hot milk, usually infused with onion, bay and cloves. Served hot with poultry.
This is the last commonplace survival of the medieval bread sauces such as Aliper, Galandine or Camelyn and Henry VIII's Sauce. (Noble Boke 1480, Mrs.B, etc)
Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);
425E. Bread Sauce.- Put in a stew pan four tablespoonfuls of bread crumbs, a quarter of one of salt, half that of pepper, ten pepper corns, peel a small onion, cut in four, add a pint of milk, half at ounce of butter; boil tor ten minutes, when it ought to turn out a thickish sauce.
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
BREAD SAUCE (to serve with Roast Turkey, Fowl, Game, &c.).
371. INGREDIENTS: 1 pint of milk, ¾ of the crumb of a stale loaf, 1 onion; pounded mace, cayenne, and salt to taste; 1 oz. of butter.
Mode: Peel and quarter the onion, and 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. Now 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.
Time: Altogether, 1-3/4 hour.
Average cost: for this quantity, 4d.
Sufficient: to serve with a turkey, pair of fowls, or brace of partridges.
372. INGREDIENTS: Giblets of poultry, ¾ lb. of the crumb of a stale loaf, 1 onion, 12 whole peppers, 1 blade of mace, salt to taste, 2 tablespoonfuls of cream or melted butter, 1 pint of water.
Mode: Put the giblets, with the head, neck, legs, &c., into a stewpan; add the onion, pepper, mace, salt, and rather more than 1 pint of water. Let this simmer for an hour, when strain the liquor over the bread, which should be previously grated or broken into small pieces. Cover up the saucepan, and leave it for an hour by the side of the fire; then beat the sauce up with a fork until no lumps remain, and the whole is nice and smooth. Let it boil for 3 or 4 minutes; keep stirring it until it is rather thick; when add 3 tablespoonfuls of good melted butter or cream, and serve very hot.
Time: 2-1/4 hours.
Average cost:, 6d.
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