A traditional British side dish served with game birds and poultry.
Cut the onion in half, peel the outer layers off and stud with the cloves put this into a pan with the mace, nutmeg, fine salt, pepper and milk. Bring to the boil, reduce the heat and simmer for 5 minutes.
Remove the crusts from the bread and tear the bread into small pieces. Strain the milk. Then cook the bread and milk in the pan for 5 minutes until you get a smooth paste-like consistency.
«Try adding some finely diced celeriac to the milk and mix in with the sauce.»