Bread sauce

We have a lovely set of friends who come from other countries, and they are always interested in our English customs and ways, and also our food! We have shared a traditional Sunday roast, and weekday dishes such as steak and kidney pie and cottage pie – two pies, but very different! They were back with their families over Christmas, so missed the traditional turkey and all the trimmings and the pud and the mincepies…

I had a sudden inspiration as I was talking to them today, after the Easter holidays, later on in April, perhaps we could have a pretend Christmas diner?! They seemed very excited at the idea!

I’m sure every family has its own traditions, and special things they eat… but one of the things we don’t eat, and never have and which I had never heard of until I was an adult is bread sauce. It really doesn’t appeal to me, and on the odd occasion when i have tasted it, it just seems like wallpaper paste – not that I’ve ever eaten wallpaper paste… Perhaps if I made it myself it would be nice… hmmm…

Here is an old recipe my mum had cut from a paper… she never made it, so I don’t know why she kept it!

• 1 small onion, peeled
• 1 clove
• ½ pint milk
•  2 oz fresh white breadcrumbs
• 1 oz butter
• salt and pepper

1. stud the onion with the clove and simmer in the milk for 10-15 mins
2. remove onion and pour milk over thee breadcrumbs and leave to soak for ½ hour
3. reheat stirring in the butter
4. season to taste
5. serve hot with roast bird

I will post a report of my success or otherwise, sometime in April when we have an unseasonal Christmas dinner