Foods of England - Fried Bread for Soup

Fried Bread for Soup

Accompaniments

Bread pieces cut into decorative shapes, fried (Walsh 1859, Mrs.B, etc)

Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Fried Bread To Serve With Soup.
341. Cut slices of stale bread nearly half an inch in thickness, and again into squares or diamonds, or with a cutter into shapes, put a slice of butter into the frying-pan, and when melted put in the bread. Turn it constantly while frying till it is all of a nice light brown. Drain the butter from it, and dry it on a cloth before the fire, or on paper in a sieve. It will take nearly an ounce of butter to fry a quarter of a pound of bread.

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