English sauce (meat) for roasted meats

Ingredients
2 tea cup (400 ml) milk
1 onion
2 cloves
pinch of grated nutmeg
1 thick slice dry white bread
20 g butter
1 tbsp (10 g) cream
pinch of pepper
salt
Method
Cleaned onion Prick cloves. Milk and boil it boil for 30 minutes on low heat with onion nutmeg. Add bread crumbs of toast, pepper, half butter and salt to taste. The mixture is stirred well with a fork and boil for another 20 minutes, stirring continuously. Onions are removed, then add the second half of the butter and cream. Sauce stir well to become a smooth homogeneous mixture and serve.
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Difficulty
Difficult
Tested
0 users
Author
vg
01 Dec 2002