Pour quite boiling on half a pint of the finest bread-crumbs, an equal measure of new milk; cover them closely with a plate, and let the sauce remain for twenty or thirty minutes; put it then into a delicately clean saucepan, with a small saltspoonful of salt, half as much pounded mace, a little cayenne, and about an ounce of fresh butter; keep it stirred constantly over a clear fire for a few minutes, then mix with it a couple of spoonsful of good cream, give it a boil, and serve it immediately. When cream is not to be had, an additional spoonful or two of milk must be used; and as the sauce ought to be perfectly smooth, it is better to shake the crumbs through a cullender before the milk is poured to them; they should be of stale bread, and very lightly grated. As some will absorb more liquid than others, the cook must increase a little the above proportion, should it be needed. Equal parts of milk and of thin cream make an excellent bread sauce: more butter can be used to enrich it when it is liked.
Bread-crumbs and new milk, each 1/2 pint (or any other measure) soaked 20 to 30 minutes, or more. Salt, small saltspoonful; mace, half as much; little cayenne; butter, 1 oz.: boiled 4 to 5 minutes. 2 to 4 spoonsful of good cream (or milk): 1 minute. Or: bread-crumbs, 1/2 pint; milk and cream, each 1/4 pint; and from 2 to 4 spoonsful of either in addition.
Very pale, strong veal gravy is sometimes poured on the bread-crumbs, instead of milk; and these, after being soaked, are boiled extremely dry, and then brought to the proper consistency with rich cream. The gravy may be highly flavoured with mushrooms when this is done.
Put into a very clean saucepan nearly half a pint of fine bread crumbs, and the white part of a largo mild onion, cut into quarters. 6 pour to these three quarters of a pint of new milk, and boil them very gently, keeping them often stirred, until the onion, is perfectly tender, which will be in from forty minutes to an hour. Press the whole through a hair-sieve, which should be as clean as possible; reduce the sauce by quick boiling, should it be too thin; add a seasoning of salt and grated nutmeg, an ounce of butter, and four spoonsful of cream, and when it is of the proper thickness, dish, and send it quickly to table.
Bread-crumbs, nearly 1/2 pint; white part of 1 large mild onion; new milk, 3/4 pint: 40 to 60 minutes. Seasoning of salt and grated nutmeg; butter, 1 oz.; cream, 4 tablespoonsful: to be boiled till of a proper consistency.
This is an excellent sauce for those who like a subdued flavour of onion in it; but as many persons object to any, the cook should ascertain whether it be liked before she follows this receipt.