Fried Breadcrumbs

Ingredients

• four ounces of breadcrumbs
• a couple of ounces of butter

Method

1. 1

   Make breadcrumbs by drying thin slices of bread in the oven until golden and crisp.

2. 2

   Pound or roll into crumbs, sift for even size.

3. 3

   Heat butter in a frying pan, add crumbs, stir to absorb butter, dry in the oven, and serve.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 194. The excerpt below is the record exactly as published.

fried breadcrumbs are served with Game Birds, and with some birds all three are required. I have already given Wyvern’s recipe for Bread Sauce, page 260. His recipes for brown gravy and fried breadcrumbs are equally excellent, and if carefully followed neither will be in the least greasy. Fried Breadcrumbs.— Make four ounces of breadcrumbs by putting a few thin slices of bread into the oven and keeping them there till they turn a golden colour and are quite crisp. The oven ought not to be at all quick, or they will burn. Pound them in a mortar, or roll them into crumbs on a board with a rolling-pin. Sift the crumbs with a wire sieve so as to get them of an even size. Then put a couple of ounces of butter

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