Required: Three-quarters of a pint of milk. One medium-sized onion. Three heaped tablespoonfuls of fresh white crumbs. An ounce (or less) of butter. Two cloves. Salt and pepper.

Put the milk in a pan on the fire. Peel the onion, stick the cloves into it, and put in the milk. When the milk boils, stir in the crumbs, and let them simmer gently for about ten minutes. Then take out the onion and clove, add the butter and salt and pepper to. taste. Serve very hot in a hot tureen.

N.B. - If the sauce is preferred only slightly flavoured with onion and clove, remove them sooner.

The consistency of the sauce is all-important. It must not be milky, nor yet stiff like porridge.