Fried Bread-crumbs (No. 320)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Rub bread through a wire sieve, or colander; or rub them in a cloth till they are as fine as if they had been grated and sifted.
  2. Put the bread-crumbs into a stew-pan with the butter.
  3. Place the stew-pan over a moderate fire, and stir them about with a wooden spoon till they are the colour of a guinea.
  4. Spread the fried bread-crumbs on a sieve, and let them stand ten minutes to drain, turning them frequently.
Original Text
Fried Bread-crumbs.—(No. 320.) Rub bread (which has been baked two days) through a wire sieve, or colander; or you may rub them in a cloth till they are as fine as if they had been grated and sifted; put them into a stew-pan, with a couple of ounces of butter; place it over a moderate fire, and stir them about with a wooden spoon till they are the colour of a guinea; spread them on a sieve, and let them stand ten minutes to drain, turning them frequently. Obs. Fried crumbs are sent up with roasted sweetbreads, or larks, pheasants, partridges, woodcocks, and grouse, or moor game; especially if they have been kept long enough, [246]
Notes
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