Bread sauce can be traced back to at least as early as the medieval period, when cooks used bread as a thickening agent for sauces. The utilisation of bread in this way probably comes from cooks wanting to use up their stale bread and discovered that it could be incorporated within sauces to make them thicker.
A survivor of the medieval bread-thickened sauces, the traditional British bread sauce is made with milk, butter or cream, and the bread crumbs are flavoured with onion, salt, cloves, mace, pepper, and bay leaf, with the fat from roasting often added as well. It typically accompanies domestic fowl such as turkey or chicken. The use of slightly stale bread is optional but makes it an economical way of using up leftover bread. The sauce is easy to make and uses readily available ingredients.
Whitworths are also producers of dried fruits such as current and sultanas. Colmans also make bread sauce mixes.