From:
The Thorough Good Cook
Sauces: 12. Bread
Put a large piece of
crumb from a
stale loaf into a
saucepan, with half a
pint of
milk, an
onion, a
blade of
mace, and a few peppercorns in a bit of
cloth.
Boil them a few minutes, then take out the onion and
spice, mash the
bread very
smooth, and add to it a piece of
butter and a little
salt.