Fried Bread-Crumbs


  • Bread, 4 oz.
  • butter, 2 oz.


Grate lightly into very fine crumbs four ounces of stale bread, and shake them through a cullender;* without rubbing or touching them with the hands. Dissolve two ounces of fresh butter in a frying-pan, throw in the crumbs, and stir them constantly over a moderate fire, until they are all of a clear golden colour; lift them out with a skimmer, spread them on a soft cloth, or upon white blotting paper, laid upon a sieve reversed, and dry them before the fire. They may be more delicately prepared by browning them in a gentle oven without the addition of butter.

* This is not necessary when they are lightly and finely grated of uniform size.