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Bread Sauce

"Some people leave the onion in, others painstakingly remove the cloves and chop the boiled onion into the sauce. I make mine in a double boiler, but if you don't own one, place on a heat mat on the hob or transfer to an oven dish after boiling and cook covered with buttered paper at the bottom of the oven when cooking the turkey. Use good bread to avoid the sauce going slimy". CLARISSA DICKSON WRIGHT.
Makes 450ml / 16fl oz 

~200g  bread, crusts removed and cubed
600ml (1pt) full-fat milk
1 bay leaf
Salt and white pepper
150ml (1/4pt) double cream
Large pinch of ground mace or nutmeg

Place the onion in a pan and arrange the bread around it. Pour on the milk and add the bay leaf, season and bring to the boil, then simmer gently for 2-3 hours, adding more milk if necessary. Add cream just before serving and heat through. Add a bit more nutmeg or mace if you like. 

Gravy

You can make this in advance. Reduce it down by boiling and fill an ice-cube tray. Once frozen, pop out the cubes and freeze again in a bag for later. Reheat and dilute to taste.

25g (1oz) butter
25g (1oz) plain flour
600ml (1pt) stock
Half glass of white wine or orange juice
1dssp redcurrant jelly

Melt the butter and add the flour. Stir well and cook gently for about two minutes until slightly coloured. Stir in the stock slowly, allowing it to heat to the temperature of the roux each time before stirring. Season and add the wine or juice and melt in the jelly. Heat through.