Bread Sauce

Preamble
"(Mrs Beeton, 1861) This is traditionally served with roast pheasant and other game birds, and to children for Sunday lunch with a beautiful roast chicken with crisp golden skin. It is a real carbohydrate feast, for with it are served crisp roast breadcrumbs and sometimes even roast potatoes. A steaming sauce bowl of chicken pan gravy adds the final touch of pure bliss to this treat."

Ingredients
1/2 pint (1 cup) Milk or Chicken Stock made from giblets
1 medium Onion
6 Peppercorns
6 Allspice Berries
1 blade Mace or 1/4 teaspoon ground Mace
1 oz (2/3 cup) Breadcrumbs
2 tablespoons Cream or melted Butter

Method
Heat the milk or stock with the onion and spices; when it is boiling pour over the crumbs. Cover and leave to infuse for 30 minutes. Remove the onion and the spices and beat over a gentle heat to remove any lumps. Boil for 3-4 minutes, stirring until quite thick and smooth, then add the cream or melted butter and serve immediately. If it has become too thick, thin with a little extra milk.

Remarks
Appeared on menu: Roast Chicken with English Bread Sauce $4.90