Bread Sauce. Time—½ hour.
1 roll (stale), ½ pint clear stock; pepper, salt, ground mace to taste.
Soak the crumb of the roll in water, then strain away the water thoroughly; beat the bread to a cream, put it in a saucepan with the stock and seasoning. Bring it to the boil, then stir 2 or 3 minutes longer.