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BREAD SAUCE

Bread sauce is extremely old and has been around since medieval
times. It arose because bread was very plentiful, stale bread could
be used and flour was not used for sauces.
This is a little 'fussy' to make but this recipe is far superior to any
packet sauces. It came originally from a medieval recipe for
serving with turkey but I have altered it a little to make it a bit
richer and smoother. This will make enough for 4 generous sized
portions. Serve with chicken, turkey or pheasant. This is best
served warm so keep it in a warm gravy boat until it is put onto
the table.
Ingredients:
1 peeled onion
450ml or 15 fl oz milk
5 cloves
4 black peppercorns
225g or 8oz of white bread crumbs
15g or 1/2oz butter
2 tablespoons of double cream
Coarse ground black pepper
(Some people like to add a pinch of mace - the ground outer shell of
nutmeg).
Method:
1. Push the cloves into the whole onion making sure they are not all
grouped together.
2. Pour the milk into a cold saucepan and add the peppercorns
(and mace if you wish) and the onion.
3. Bring to the boil then take off the heat. Cover with a clean cloth
and leave it to marinate for at least 30 minutes.
4. Now strain the milk through a sieve into another saucepan and
stir in the breadcrumbs.
5. Put onto a medium heat and stir constantly for 6 minutes or
until the mixture becomes thick.
6. Take off the heat and add salt and pepper to taste then stir in the
cream and butter making sure that the butter melts and mixes
with then other ingredients.
This sauce should be served warm.