onion; pounded mace, cayenne, and salt to taste; 1 oz. of butter.
_Mode_.--Peel and quarter the onion, and simmer it in the milk till
perfectly tender. Break the bread, which should be stale, into small
pieces, carefully picking out any hard outside pieces; put it in a very
clean saucepan, strain the milk over it, cover it up, and let it remain
for an hour to soak. Now beat it up with a fork very smoothly, add a
seasoning of pounded mace, cayenne, and salt, with 1 oz. of butter; give
the whole one boil, and serve. To enrich this sauce, a small quantity of
cream may be added just before sending it to table.
_Time_.--Altogether, 1-3/4 hour.
_Average cost_ for this quantity, 4d.
_Sufficient_ to serve with a turkey, pair of fowls, or brace of
partridges.
[Illustration: MACE.]
MACE.--This is the membrane which surrounds the shell of the
nutmeg. Its general qualities are the same as those of the
nutmeg, producing an agreeable aromatic odour, with a hot and
acrid taste. It is of an oleaginous nature, is yellowish in its
hue, and is used largely as a condiment. In "Beeton's
Dictionary" we find that the four largest of the Banda Islands
produce 150,000 lbs. of it annually, which, with nutmegs, are
their principal articles of export.
II.