Bread-sauce, for Game ( Mrs. Crane ).
First roll a pint of dry bread-crumbs, and pass half of them through a sieve. Put a small onion into a pint of milk, and when it boils remove the onion, and thicken the milk with the half-pint of sifted crumbs; take it from the fire, and stir in a heaping tea-spoonful of butter, a grating of nutmeg, pepper and salt. Put a little butter into a sauté pan, and when hot throw in the half-pint of coarser crumbs which remained in the sieve; stir them over the fire until they assume a light-brown color, taking care that they do not burn, and stir into them a small pinch of Cayenne pepper. They should be rather dry. For serving, put a plump roast quail on a plate, pour over a table-spoonful of the white sauce, and on this place a table-spoonful of the crumbs. The sauce-boat and plate of crumbs may be passed separately, or the host may arrange them at table before the birds are passed. This makes a dish often seen in England.