Bread Sauce Recipe from 1841

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When I saw this recipe under the “Gravies” section in an 1841 cookbook, I thought I’d give it a try.

Finely chop a small onion. This recipe calls for onion that “has been boiled in three waters.” The cook didn’t explain why this was important.

In a small saucepan, boil the onion in water. When it begins to boil, remove from heat and strain the onion through a colander. Return onion to the pan with fresh water. Repeat until the onion has boiled in three waters.

[image error]Set the strained onion aside.

In a small saucepan, add 1 cup of milk and ½ cup of bread crumbs. Heat on medium high just until boiling. Then stir in the reserved onion. Reduce heat to simmer the mixture for 20 minutes, stirring occasionally.

The recipe called for butter the size of a walnut. I guessed this to be about 3 tablespoons. After the mixture simmers about 20 minutes, add 3 tablespoons butter. Return to a boil and then remove from the heat.

I tried this on chicken and expected to enjoy the flavor more than I did. The onion flavor was pretty strong … not my favorite. The grainy consistency of the sauce might pair better with roast beef.

I’d love to hear if you try it.

-Sandra Merville Hart

Sources

Hale, Sarah Josepha. Early American Cookery, Dover Publications, Inc., 1996.