Ingredients
1 onion, peeled
8 whole cloves
1 bay leaf
1 pt milk
1 tsp whole black peppercorns,
1 roughly crushed
6 oz fresh white breadcrumbs
2 tbsp single cream
1/2 oz butter
1 salt & freshly ground black
1 pepper
Directions
Stud the onion with the cloves.Place in a pan with the bay leaf, milk
and peppercorns. Gently bring to the boil and then remove from the
heat. Cover and stand for 20 minutes. Strain the milk into a clean
pan and stir in the breadcrumbs. Simmer gently for 10 minutes,
stirring occasionally until thickened, then stir in the cream and
butter. Season to taste and spoon into a serving bowl.
Servings: 8 servings
Peppered Bread Sauce Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Sauce
The History of Recipes
Written cooking instructions as an idea can be observed back into antiquity, in truth as far into history as pharonic Egypt, and possibly even further than that. Having said that, these, old cook books were just primitive hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. During Roman times 25BC a roman called Apicius compiled a collection of scripts detailing recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient chefs made use of many different herbs and spices, including a few you will know for example basil, fennel and asafoetida. During the succeeding few centuries, the rich and powerful families of Europe competed to offer the most exotic banquets, and consequentially the best chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and publishing the recipes of their peers. Like it or not, the introduction of TV brings us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like those on our site. |
We hope you enjoy this Peppered Bread Sauce recipe.
