F. Marian McNeill

Bread Sauce

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Scots Kitchen
The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

‘Mint Sauce with lamb and Bread Sauce for poultry and game, a Scottish discovery, I believe, are among the most glorious treasures of our national (British) fare.’

—P. Morton Shand: A Book of Food.

Ingredients

  • white breadcrumbs
  • shallot or onion
  • clove
  • mace
  • peppercorns
  • salt<

Method

Sieve from two to three ounces of freshly made bread-crumbs (according to thickness desired). Put into a small saucepan half a pint of milk, a shallot or small onion stuck with a clove, half a blade of mace and six peppercorns. Heat slowly to near boiling-point, then leave in a