The soup and sauce book

by Elizabeth Douglas

Bread Sauce

¹⁄₂ pint milk
1 tea-cup bread-crumbs
1 onion
2 pepper-corns
1 tea-spoon butter

Slice the onion and boil it in the milk with the pepper-corns until very tender. Strain off the milk and add it to the bread-crumbs which should be made from stale bread and be very finely grated. Allow the sauce to stand covered for a few minutes. Add the butter. Stir in thoroughly. Season and serve very hot.