Breadcrumbs for Frying Fish

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (9)
  1. Cut thick slices from the middle of a loaf of light stale bread.
  2. Pare the crust entirely from them.
  3. Dry them gradually in a cool oven until they are crisp quite through.
  4. Let them become cold.
  5. Roll or beat them into fine crumbs.
  6. Keep them in a dry place for use.
To strew over hams or cheeks of bacon
  1. The bread should be left all night in the oven, which should be sufficiently heated to brown, as well as to harden it.
  2. It ought indeed to be entirely converted into equally-coloured crust.
  3. It may be sifted through a dredging-box on to the hams after it has been reduced almost to powder.
Original Text
TO PREPARE BREAD FOR FRYING FISH. Cut thick slices from the middle of a loaf of light stale bread, pare the crust entirely from them, and dry them gradually in a cool oven until they are crisp quite through; let them become cold, then roll or beat them into fine crumbs, and keep them in a dry place for use. To strew over hams or cheeks of bacon, the bread should be left all night in the oven, which should be sufficiently heated to brown, as well as to harden it: it ought indeed to be entirely converted into equally-coloured crust. It may be sifted through a dredging-box on to the hams after it has been reduced almost to powder.
Notes
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