The Boston cooking-school cook book

by Fannie Merritt Farmer

Bread Sauce

2 cups milk

½ cup fine stale bread crumbs

1 onion

6 cloves

½ teaspoon salt

Few grains cayenne

3 tablespoons butter

½ cup coarse stale bread crumbs

Cook milk thirty minutes in double boiler, with fine bread crumbs and onion stuck with cloves. Remove onion, add salt, cayenne, and two tablespoons butter. Usually served poured around roast partridge or grouse, and sprinkled with coarse crumbs browned in remaining butter.