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Toppings  | Time: 2-1/4 hours.
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Ingredients
- Giblets of poultry
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3/4 lb. of the crumb of a stale loaf
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1 onion
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12 whole peppers
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1 blade of mace
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salt to taste
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2 tablespoonfuls of cream or melted butter
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1 pint of water
| Directions
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
Then 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
Serve very hot |
Source: The Book of Household Management by Isabella Beeton (1859)
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Bread Sauce I
