Bread Sauce

• 50–75 g/2–3 oz breadcrumbs
• 300 ml/1

Heat the milk and pour on to the crumbs. Sink the onion with its cloves in the mixture and leave for 1 hour or so. When you are ready to serve the sauce reheat it, remove the onion and add more milk if necessary. It should not be stodgy but should be the consistency of sloppy porridge. Add salt and pepper to taste, and lastly stir in the butter.