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Bread Sauce No 3

(Sauces.) - (The Lady's Own Cookery Book)







Take the crumb of a French roll; put it into a saucepan, with two large

onions, some white peppercorns, and about a pint of water. Let it boil

over a slow fire till the onions are very tender; then drain off the

water; rub the bread and onions through a hair sieve; put the pulp into

a stewpan, with a bit of butter, a little salt, and a gill of cream; and

keep it stirring till it boils.











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