First, in Butter or Oyl

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a cast of fine rouls or round manchet, chip them, and cut them into toasts, fry them in clarified butter, frying oyl, or sallet oyl, but before you fry them dip them in fair water, and being fried, serve them in a clean dish piled one upon another, and sugar between.