Fried Boston Brown Bread

Ingredients

• Cut the bread in thin slices.

Method

1. 1

   Put the slices into the frying basket and plunge into boiling fat.

2. 2

   After cooking for one minute, drain on brown paper.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 230. The excerpt below is the record exactly as published.

fried Boston brown bread. When this is done, gar- nish with a few sprigs of parsley. Boiled fish and baked or sauted fillets require a very different garnish from broiled, fried, or ordinary baked fish. A contrasting sauce will alone be a sufficient garnish for many delicate kinds of fish, — for example, a pink lobster sauce with a clear white fish. Shrimp sauce, with a dozen of the whole shrimps heated in it, makes another nice garnish. For boiled fish, a good garnish may be made of rings of the whites of hard-boiled eggs, arranged around the dish, with the unbroken yolks placed in them. Another way is to chop the whites of the eggs, and rub the yolks through a coarse strainer. Arrange the whites in little mounds, cap them with the yolks, and stick a bit of parsley in the top of each mound. The effect is very pretty. Still another way is to pour the sauce over the fish, then sprinkle the chopped whites of eggs over it, and finish with the sifted yolks. A few bits of parsley arranged around the edge of the dish will give a good effect. Boiled potato balls, seasoned with butter, salt, and chopped parsley, make a nice garnish when arranged in groups around a dish, or when heaped in the centre of a circle of fillets. 442 MISS PARLOA'S KITCHEN COMPANION. Cold fish may be seasoned and then garnished with the chopped whites and yolks of hard-boiled eggs and chopped pickles or capers. Sprinkle the whites over the fish ; then arrange the yolks and the pickles in very small mounds. Garnish the base with bits of parsley. A solid block of cold halibut or salmon may be placed in the centre of a dish, sprinkled with a marinade, and then allowed to stand for several hours. At serving- time it may be coated with Mayonnaise, a circle of delicate leaves of lettuce placed at the base of the fish, and sliced olives sprinkled in this. If a little color be desired, a few pieces of pickled beets may be added. Cut hard-boiled eggs in two, and take out the yolks. Cut a slice from the end of each half, so that it will stand firmly ; fill each- of these little cups with cooked beets, finely chopped. Garnish a plain boiled fish with this, having the yolks of the eggs alternate with the whites and beets. A slice of cold salmon or. halibut may be sprinkled with a marinade, and allowed to stand several hours in a cold place. It should be placed on a large flat dish, and masked with Mayonnaise. Arrange a circle of the heart leaves of lettuce around it. Put the yolk of an egg and the white and chopped beet in alternate leaves. Fried Bread. Fried bread is used as a garnish for soups, and with various entrees. When used for soup, it is cut into small squares. If for a garnish for meat or fish, it is cut into rounds and triangles. The bread must be stale and free of crust. It should be fried in lard or clari- fied butter. If the bread is to be in rounds, cut it in slices about one-third of an inch thick; with a round pattie-cutter stamp out as many rounds as you wish. Or, if the shape is to be triangular, cut the slices the same thickness, then cut into squares, and cut the squares in two diagonally. GARNISHES. 443 To Fry in Lard. — Have the fat so hot that a blue smoke rises from the centre. Put the bread in a frying- basket, and lower it into the fat. When the bread is a golden brown (which it should be in about one minute), take the basket from the fat, and drain the bread on brown paper. To Fry in Butter. — Put half a cupful of clarified butter in a large frying-pan, and heat it slowly until it begins to smoke. Put in as much bread as will cover the bottom of the pan. Brown on one side, and then turn and brown on the other. Drain on paper. Be care- ful not to scorch the butter. Fried Boston Brown Bread. Cut the bread in thin slices

Cook this with the app: pantry check, scaling, and the assistant.