Bread Sauce

This is one of our oldest sauces, but I always feel it’s not made as often as it used to be. Its image is of a thick, lumpy sauce with a bland flavour. In fact, it’s creamy with a spiciness that lends itself very well to poultry and game dishes. Bread or breadcrumbs were used in the Middle Ages to thicken basic sauces to accompany meat, fish and game. Many were made with milk, usually almond milk, and spiced with a final sprinkling of something such as saffron, pepper or ginger. This recipe