Fried bread-crumbs, sometimes sprinkled with herbs, as an accompaniment to game and roast fowl (Soyer 1845, Walsh 1859, Mrs.B, etc)
Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;
Fried Bread Crumbs An Accompaniment To Boast Pheasants, Partridges, And Grouse.
343. Grate some stale bread, and if not very fine shake the crumbs through a colander so as to lie lightly in the dish. Melt a slice of butter in a frying-pan, and fry the crumbs till all are well and equally coloured, stirring them to prevent burning, then well drain and dry them on paper, or a cloth spread upon a sieve. If preferred, the crumbs may be browned very gently in a cool or a Dutch oven, without butter. They are easily removed with a slice.
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