464. How to Toast Bread

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Procure a nice square loaf that has been baked one or two days previously, then with a sharp knife cut off the bottom crust evenly, and then as many slices as you require, about a quarter of an inch in thickness. Contrive to have a clear fire: place a slice of the bread upon a toasting-fork, about an inch from one of the sides, hold it a minute before the fire, then turn it, hold it another minute, by which time the bread will be thoroughly hot, then begin to move it gradually to and fro until the whole surface has assumed a yellowish-brown colour, then turn it again, toasting the other side in the same manner; lay it then upon a hot plate, have some fresh or salt butter, (which must not be too hard, as pressing it upon the toast would make it heavy,) spread a piece, rather less than an ounce, over, and cut the toast into four or six pieces; should you require six such slices for a numerous family, about a quarter of a pound of butter would suffice for the whole. You will then have toast made to perfection.