TO-DAY'S RECIPE
GOOD BREAD SAUCE Sometimes bread sauce is inclined to be merely bread and milk, sometimes it resembles a poultice. Yet, when it is nicely made it is as good as any sauce and delicious with roast fowl, etc. Bread sauce should never be lumpy, nor should pieces of onion be allowed to remain in it. The onion flavour should be imparted by infusing the milk, before it is added to the crumbs, with an onion stuck with cloves. The crumbs, too, should be well beaten up and free from crusts. A little grated nutmeg and a fair share of pepper should be added when the sauce is ready.
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Bibliographic details
Waipukurau Press, Volume XXX, Issue 163, 19 July 1935, Page 4
Word Count
110TO-DAY'S RECIPE Waipukurau Press, Volume XXX, Issue 163, 19 July 1935, Page 4
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