It is very important that the bread should be grated from a tin loaf, and allowed to dry in a paper bag for some time before using it. It is absolutely impossible to make good bread sauce with new bread.

Cut up an onion in rather large pieces, boil it in milk, pass it through a sieve, or remove the onion. Pour the milk boiling over the crumbs, and add a few peppercorns. Boil the whole in a china saucepan for about twenty minutes. As the milk is absorbed, add a little more until it is an even mass, neither too moist nor too dry. Remove the peppercorns before serving, and stir in a large piece of fresh butter. Many people add cream, which spoils it. Cream makes the sauce tasteless and fade.

The following is a much simpler receipt, and suggests a poultice rather more than I quite like; but it is excellent to eat, and useful to know, as it can be carried out in a sick-room or a lodging-house kitchen. Take a breakfast-cupful of fresh breadcrumbs, rubbed, not grated; a breakfastcupful of milk. Cut up into it an onion, and add two or three peppercorns. Boil the milk up and pour it on the crumbs, which have been put into a small basin. Cover over, and let it stand for two hours. Remove any pieces of onion that show. Warm up before it is wanted with a small piece of fresh butter the size of a walnut.

It is also, under the same circumstances, useful to know that chickens or game of any kind can be perfectly well roasted in a baking-tin on a little kettle-stand in front of any ordinary fire in the following way: Put a little bacon fat in the pan, lay the bird in it on its side with the back towards the fire. Baste well. When sufficiently done, turn it on to the other leg, with the back still towards the fire. For ten minutes at the end, with a large fowl or pheasant, turn the breast to the fire, basting it well. The time a bird will take to roast must depend on its size. Woodcocks, snipe, and larks will take a very short time.