Bread Sauce for Partridges or Grouse
A classic bread sauce recipe, suitable for serving with game birds like partridge or grouse.
Ingredients
- 1 cup Stale bread crumbs
- 1 Onion
- 2 ozs. Butter
- as needed Pepper
- as needed Salt
- a little Mace
- as needed Milk
More recipes using Bread crumbs
Dressing for Turkey or Roast Meats
A classic dressing recipe for turkey or roast meats, adapted for modern kitchens.
Plum Pudding
This classic Plum Pudding recipe from 1900 offers a rich and comforting dessert perfect for special occasions. The pudding combines bread crumbs, molasses, and spices with dried fruits, creating a moist and flavorful treat. Served with a creamy hard sauce, this pudding is a satisfying and traditional dessert.
Instructions
- 1Cut the onion fine and boil it in milk until quite soft. This should take about 20 minutes.
- 2Strain the milk with the softened onion onto the stale bread crumbs and let it stand for an hour. Then, put it in a saucepan with the boiled onion, pepper, salt, and mace.
- 3Give the sauce a boil and serve in a sauce tureen.
You Might Also Like
Bread Crumb Sauce for Game
A classic bread crumb sauce, perfect for serving with roast partridge or grouse. This modernized version provides clear instructions for a beginner cook.
Bread Sauce
A classic British-style bread sauce infused with onion, cloves, and warm spices, finished with cream for a rich and velvety consistency. This colonial-era recipe produces a smooth, mildly spiced sauce traditionally served alongside roasted fowl.
Bread Sauce
A classic, creamy bread sauce built on well-flavoured milk strained over grated breadcrumbs, finished with a spoonful of cream just before serving. Simple and comforting, this colonial-era sauce pairs beautifully with roasted meats.
Bread sauce
A classic colonial-era bread sauce made by simmering a whole onion in spiced milk until tender, then thickening with grated breadcrumbs and finishing with a touch of cream. Simple and comforting, this sauce pairs beautifully with roasted meats or poultry.