Bread Sauce. No. 3.
Take the crumb of a French roll; put it into a saucepan, with two large onions, some white peppercorns, and about a pint of water. Let it boil over a slow fire till the onions are very tender; then drain off the water; rub the bread and onions through a hair sieve; put the pulp into a stewpan, with a bit of butter, a little salt, and a gill of cream; and keep it stirring till it boils.