Traditional Bread Sauce

Serves 8

• 110g (4 oz) unsliced, day-old white bread
• 1 medium onion, peeled
• 6 to 10 whole cloves, according to taste
• 1 bay leaf (fresh if possible)
• about 8 black peppercorns
• 600ml (1 pint) full-fat milk
• salt and freshly milled black pepper
• 50g (2 oz) butter
• 2 tablespoons double cream

1. Begin by removing the crusts from the bread. Tear bread into pieces and pop into a food processor and blend until you have fine crumbs.
2. Cut the onion in half and stud with the cloves.
3. Place the studded onion, bay leaf, peppercorns, milk and a pinch of salt into a heavy based saucepan. Over a low heat, bring almost to the boil, stirring occasionally. Remove from the heat and cover with a lid. Leave the mixture to infuse for a couple of hours or more.
4. When you are ready to make the sauce, remove the onion, bay leaf and peppercorns with a slotted spoon. Now over a medium heat, bring the milk back to simmering point and then beat in the breadcrumbs and half of the butter. Lower the heat and bring back to a gentle simmer.
5. Stirring frequently, cook the bread sauce for 10 to 15 minutes by which time the crumbs will have swollen and thickened the sauce.
6. Just before serving, beat in the remaining butter and the cream and season to taste with salt and freshly milled black pepper. Serve in a warm sauce-boat, jug or serving bowl.