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Christmas Bread Sauce This is another recipe which I have used for years and can't remember where I got it - could have been my Gran.   At Christmas we always have a turkey and one of the things I like best are the sandwiches later on.  Either those or the 'fly by' in the kitchen - when you go to make a drink but grab a slice of turkey, bit of stuffing and glob of bread sauce - just because its there and you can!  Sandwiches of cold turkey, stuffing, bread sauce and cranberry sauce are de rigueur and not the same if any of the elements are missing!  So how to make this, it is easy and stores for a few days- if it lasts that long, but you must make it just before you serve up. Ingredients ¾ pt milk 1 small onion 6 cloves 1 clove garlic nutmeg 3 oz soft white breadcrumbs (fresh bread, not stale) Peel the onion then stud with the cloves (so it looks like a WWII mine), put the flat blade of your knife on the garlic clove and crush it a bit so it can release flavour but not fall apart.  Put these ingredients into a deep sided pan, along with the milk and place on a gentle heat.  Grate some nutmeg into the pan too (to your taste).  Bring up to the boil and cover the pan with a lid and leave to simmer for about half an hour, stirring every now and then. Remove the mine and garlic from the milk and when cooled slightly, add about ¾ of the breadcrumbs and stir.  How gloopy it should be depends on personal preference so add more breadcrumbs to suit.  Just as you serve - add the knob of butter and stir in.