# Traditional Christmas Dinner **URL:** \ **Category:** Cafe Society\ **Created:** [November 30, 2012, 7:47pm UTC](https://boards.straightdope.com/t/traditional-christmas-dinner/642604 "2012-11-30T19:47:04Z")\ **Posts on this page:** 6\ **Page:** 3
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [December 3, 2012, 2:07pm UTC](https://boards.straightdope.com/t/traditional-christmas-dinner/642604/41 "2012-12-03T14:07:17Z")
> [@terentii](#): > > Yum-O! 🆒 They’re fabulous, people go nuts for them. Good as party nibbles too. Some people glaze them in honey or create mustard dips for them. Children LOVE them. ---
**Author:** ![RobDog](https://avatars.discourse-cdn.com/v4/letter/r/f07891/32.png) [@RobDog](https://boards.straightdope.com/u/RobDog)\ **Post date:** [December 3, 2012, 2:40pm UTC](https://boards.straightdope.com/t/traditional-christmas-dinner/642604/42 "2012-12-03T14:40:37Z")
> [@MarcusF](#): > > Don’t tell anyone but frequently made using a packet of powder and a pint of milk! That’s barbaric! Honestly though, I made mine from packets for years. About two years ago though I had a go at home made from a [Nigella Lawson recipe](http://www.bbc.co.uk/food/recipes/breadsauce_84755). The extra little bit of effort is **so** worth it. ---
**Author:** ![RobDog](https://avatars.discourse-cdn.com/v4/letter/r/f07891/32.png) [@RobDog](https://boards.straightdope.com/u/RobDog)\ **Post date:** [December 3, 2012, 2:46pm UTC](https://boards.straightdope.com/t/traditional-christmas-dinner/642604/43 "2012-12-03T14:46:22Z")
> [@amanset](#): > > Some mince pies should be eaten at some point too. With [brandy butter](http://www.bbc.co.uk/food/recipes/brandybutter_2535) ---
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [December 3, 2012, 3:06pm UTC](https://boards.straightdope.com/t/traditional-christmas-dinner/642604/44 "2012-12-03T15:06:05Z")
Making the brandy butter was always my job as a child. Seems a bit reckless letting a child loose on the brandy looking back, but still. Put too much in and the butter curdles. Of course these days, everyone just buys it ready made. ---
**Author:** ![Charley](https://avatars.discourse-cdn.com/v4/letter/c/97f17d/32.png) [@Charley](https://boards.straightdope.com/u/Charley)\ **Post date:** [December 3, 2012, 8:13pm UTC](https://boards.straightdope.com/t/traditional-christmas-dinner/642604/45 "2012-12-03T20:13:59Z")
> [@Kasper1014](#): > > I have never heard of bread sauce, what exactly is it? Some of the packet stuff is ok, but honestly it’s so easy and so worth it… Peel an onion, cut it in half. Stick 3-4 cloves in each side of the onion and put it face down in a pan with a couple of bay leaves, a handful of peppercorns and half a teaspoon of nutmeg. Pour in as much (whole, ideally) milk as you think it might need, then bring it to the boil as slooooooowly as possible. Then turn the heat off, stick the pan lid on and let it sit for as long as possible. At the last minute, strain and save the milk and put it back in the pan with a cup of breadcrumbs, a knob of butter and some cream if you have it and reheat it fairly slowly. If it’s too thick, add more cream. If it’s too runny, add more breadcrumbs. Delicious - I’d eat it with a spoon independent of roast dinner if I could get away with it. And **SanVito** I had the same job- what is it with our negligent parents?! ---
**Author:** ![John\_Mace](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_mace/32/185_2.png) [@John\_Mace](https://boards.straightdope.com/u/John_Mace)\ **Post date:** [December 4, 2012, 3:56pm UTC](https://boards.straightdope.com/t/traditional-christmas-dinner/642604/46 "2012-12-04T15:56:13Z")
> [@SanVito](#): > > An ancient medieval warm sauce made from bread crumbs, milk, onion, bay leaf, cloves, pepper, mace, maybe some cream and some of the juices from the roasting tin. Traditionally served with roast birds, like chicken. I’m not very comfortable with one of those ingredients! [Previous page](https://boards.straightdope.com/t/traditional-christmas-dinner/642604.md?page=2)