Bread sauce

• 275 ml (½ pint) milk
• 1 small onion, sliced
• 4

Put the milk in a saucepan with the onion, cloves, peppercorns, nutmeg, bayleaf and butter. Bring the milk slowly to the boil and then turn the heat right down to just below simmering point, so that the milk is kept very hot but does not rise in the pan. Let it ‘draw’ for 10 minutes to absorb all the flavours. Now strain and return the milk to the pan, bring it back to the boil, add a pinch of