1 pint milk.
1 cup bread-crumbs (very fine).
1 onion, sliced.
A pinch of mace.
Pepper and salt to taste.
3 tablespoonfuls butter.
Simmer the sliced onion in the milk until tender; strain the milk and
pour over the bread-crumbs, which should be put into a saucepan. Cover
and soak half an hour; beat smooth with an egg-whip, add the seasoning
and butter; stir in well, boil up once, and serve in a tureen. If it is
too thick, add boiling water and more butter.
This sauce is for roast poultry. Some people add some of the gravy from
the dripping-pan, first straining it and beating it well in with the
sauce.