BREAD SAUCE

Take four ounces of grated stale bread; pour over it sufficient milk to cover it, and let it soak about three quarters of an hour, or till it becomes incorporated with the milk. Then add a dozen corns of black pepper, a little salt, and a piece of butter the size of a walnut. Pour on a little more milk, and give it a boil. Serve it up in a sauce-boat, and eat it with roast wild fowl, or roast pig.

Instead of the pepper, you may boil in it a hand full of dried currants, well picked, washed, and floured.