Activities: Make Your Own Victorian Bread Sauce
Bread sauce was originally a way of using stale bread and has become a popular accompaniment to the traditional Sunday roast. The Victorian food writer Eliza Acton says that a roast turkey should be served with a well-made bread sauce. This is her recipe.
2 shallots, peeled, chopped
500ml/1 pint milk
170g/6oz fresh breadcrumbs
cayenne pepper, to taste
ground mace, to taste
salt, to taste
splash double cream (optional)
Add the shallots and milk to a saucepan, simmer gently for 5-10 minutes, or until the shallots have softened.
Strain the milk mixture through an unbleached muslin cloth or fine sieve into a clean pan (discard the shallots).
Set the milk and breadcrumb mixture aside to soak for one hour, or until the sauce has thickened.
When the bread sauce has thickened, fluff the mixture with a fork, then beat in the ground mace, cayenne pepper and salt, to taste.
Add the butter and bring the bread sauce mixture to the boil.
Just before serving, add a splash of double cream, if desired, and stir well to combine, this will enrich the sauce.
Serve the bread sauce with the turkey at the dinner table.
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