Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Fried Bread for Soup
Accompaniments

Bread pieces cut into decorative shapes, fried (Walsh 1859, Mrs.B, etc)


Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Fried Bread To Serve With Soup.
341. Cut slices of stale bread nearly half an inch in thickness, and again into squares or diamonds, or with a cutter into shapes, put a slice of butter into the frying-pan, and when melted put in the bread. Turn it constantly while frying till it is all of a nice light brown. Drain the butter from it, and dry it on a cloth before the fire, or on paper in a sieve. It will take nearly an ounce of butter to fry a quarter of a pound of bread.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats