The tradition of using bread to thicken sauces goes back for centuries to a time when stale bread which, would otherwise have gone to waste, was one of the few thickening agents available for sauces and soups. Bread sauce is one of the few sauces still made in this traditional way and is a subtle but delicious combination of onion, cloves, nutmeg, bay leaf and black pepper which is usually served together with roast Chicken or Turkey.
- Pour the milk into a saucepan and add the onion, salt, peppercorns, nutmeg cloves and bay leaf. Bring the milk to the boil reduce the heat to the lowest possible and simmer for 15 minutes.
- Remove the crusts from the bread and use a kitchen machine or grater to turn it into breadcrumbs.
- Remove the onion, peppercorns and bay leaf. Add the butter and breadcrumbs and cook over a very low heat, stirring frequently, for a further 10-15 minutes. If the sauce is too thick, add a little more milk.