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Bread Sauce

Bread sauce has its origins in Medieval England, but it really came back to prominence in Victorian times where it was considered an essential accompaniment to roasted chicken, turkey or other poultry. The idea of a side dish made primarily of bread and milk might seem odd, but it is one of my absolute favorites. Give it a try.

A rectangular bowl of Bread Sauce by Simon Majumdar

Bread Sauce Recipe

(Serves About 4)


  • 1 x 16 oz. Loaf White Bread (Blended to Breadcrumbs)

  • ½ White Onion (Peeled, but Kept Whole)

  • 5 Cloves

  • 1 Bay Leaf

  • ½ Tsp Mace

  • ½ Tsp Kosher Salt

  • ½ Tsp Ground Black Pepper

  • 1 ½ Pints Milk


  1. Place the milk in a saucepan and bring to a gentle heat.

  2. Stud the onion with the 5 cloves.

  3. Place the onion and the bay leaf into the milk and allow to simmer for 10 minutes.

  4. After 10 minutes, remove the onion.

  5. Add the breadcrumbs and stir until they are combined with the infused milk.

  6. Simmer for 10 minutes on a very low heat.

  7. Season before serving with salt, pepper and ground mace.

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