From: The Thorough Good Cook

Sauces: 12. Bread

Put a large piece of crumb from a stale loaf into a saucepan, with half a pint of milk, an onion, a blade of mace, and a few peppercorns in a bit of cloth. Boil them a few minutes, then take out the onion and spice, mash the bread very smooth, and add to it a piece of butter and a little salt.