I can hardly believe now that I hated bread sauce as a child (except when I see a dish of the white, glutinous mass which regrettably passes for bread sauce in too many establishments). With its combination of texture and creaminess, with soft pieces of onion and a hint of clove and nutmeg, I find that bread sauce always proves to be the most popular accompaniment to my Christmas turkey or goose. Brown bread adds both flavour and texture and in this simplest of methods you can cook the sauce either very slowly on top of the stove or in a low oven. A solid fuel cooker is ideal for this recipe if you have one. Some breads absorb more or less liquid than others, so check from time to time to see if you need add either more milk or
Peel the onion and chop it up small. Tear the bread, including the crusts, into smallish pieces and put these with the onion into a heavy saucepan, or into an ovenproof dish if you want to cook the sauce in the oven. Dot with the butter and cloves, sprinkle with the nutmeg and season with
To cook on top of the stove, put the covered saucepan over the lowest possible heat, stirring now and then to break up the bread, for 1½-2 hours. To cook in the oven,
© 1978 Josceline Dimbleby. All rights reserved.