Bread sauce is extremely old and has been around since medieval times. It arose because bread was very plentiful, stale bread could be used and flour was not used for sauces.
 

This is a little 'fussy' to make but this recipe is far superior to any packet sauces. It came originally from a medieval recipe for serving with turkey but I have altered it a little to make it a bit richer and smoother. This will make enough for 4 generous sized portions. Serve with chicken, turkey or pheasant. This is best served warm so keep it in a warm gravy boat until it is put onto the table.

Method:
1. Push the cloves into the whole onion making sure they are not all grouped together.
2. Pour the milk into a cold saucepan and add the peppercorns (and mace if you wish) and the onion.
3. Bring to the boil then take off the heat. Cover with a clean cloth and leave it to marinate for at least 30 minutes.
4. Now strain the milk through a sieve into another saucepan and stir in the breadcrumbs.
5. Put onto a medium heat and stir constantly for 6 minutes or until the mixture becomes thick.
6. Take off the heat and add salt and pepper to taste then stir in the cream and butter making sure that the butter melts and mixes with then other ingredients.

This sauce should be served warm.