Bread Sauce

Cut the crusts off the bread and reduce to crumbs in a food processor. Try to use fresh baked bread, since, in my experience, American store-bought white bread is pretty nasty. Peel the onions and stick 6 cloves in each. Put them in a saucepan with the milk and heat gently until a skin forms on the milk. Take the milk and onions off the heat and let them sit for 1-2 hours to let the flavours of the onion and cloves infuse. Then add the crumbs and heat gently for about 20 minutes. Season with salt and pepper. Then stir in the butter. The sauce should not be too stiff; if it is, add more milk. Remove the onions and cloves and serve the sauce as an accompaniment to chicken, turkey, pheasant, etc. Just a dab on each bite compliments the flavour of the roast wonderfully.