Fried Bread Sippets (No. 319)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 15 min Total: 15 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
for soups
Instructions (7)
  1. Cut a slice of bread about a quarter of an inch thick.
  2. Divide it with a sharp knife into pieces two inches square.
  3. Shape these into triangles or crosses.
  4. Put some very clean fat into an iron frying-pan.
  5. When it is hot, put in the sippets, and fry them a delicate light brown.
  6. Take them up with a fish slice, and drain them well from fat, turning them occasionally.
  7. Keep the pan at such a distance from the fire that the fat may be hot enough to brown without burning the bread.
Original Text
Fried Bread Sippets.—(No. 319.) Cut a slice of bread about a quarter of an inch thick; divide it with a sharp knife into pieces two inches square; shape these into triangles or crosses; put some very clean fat into an iron frying-pan: when it is hot, put in the sippets, and fry them a delicate light brown; take them up with a fish slice, and drain them well from fat, turning them occasionally; this will take a quarter of an hour. Keep the pan at such a distance from the fire that the fat may be hot enough to brown without burning the bread; this is a requisite precaution in frying delicate thin things. Obs. These are a pretty garnish, and very welcome accompaniment and improvement to the finest made dishes: they may also be sent up with pease and other soups; but when intended for soups, the bread must be cut into bits, about half an inch square. N.B. If these are not done very delicately clean and dry, they are uneatable.
Notes
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