Preparation info
    • Difficulty


Appears in

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.


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


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