High-class cookery made easy

by Mrs. J. Hart

BREAD SAUCE FOR ROAST CHICKEN.

Peel one small onion, and put it into a sauce-pan, with a tea-cupful of milk. Grate one slice of bread and put it into the milk; let it boil; add a little cream, half-an-ounce of fresh butter, pepper and salt, and serve with roast chicken.

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