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Directions
In a saucepan, place cloves, onion, milk, peppercorns and any flavourings you wish (see optional list above for ideas.)
Simmer for 20 minutes without boiling. Remove from heat, let stand for 1/2 - 1 hour.
Strain the milk into a bowl. Place bread in the saucepan, and pour milk back in. Heat over low heat, stirring frequently. This is a spooning sauce, so if it is too thick or too runny add more milk or bread accordingly.
Do not let boil. If it is ready too soon, lower heat right down and cover, giving it a stir frequently. If you have cream on hand, you can stir in a tablespoon of cream a few minutes before serving.
Traditionally served with poultry, but also very nice with pork if you add a few more cloves.
The sauce will be thick and is a spooning sauce rather than a pouring sauce.
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