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Fried Bread-crumbs for Game, Etc

Fried bread crumbs made from dried bread slices fried in lard, served as garnish for game.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Fried Bread-crumbs for Game, Etc

Oven, in the book's wordsA cool oven

Ingredients

Directions

Dry the bread

  1. Cut the bread into thin slices.

  2. Place the slices in a cool oven with the door open overnight to dry.

  3. Once dry and crisp but not brown, roll the slices into fine crumbs.

Fry the crumbs

  1. Heat lard in a frying pan until it reaches a boil.

  2. Add the crumbs to the boiling lard and fry quickly until golden-brown.

  3. Remove the crumbs with a sieve and place them in the open oven to dry.

Serve

  1. Serve the fried bread-crumbs in small heaps around grouse or other game.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Bread
Forms the crumbs that dry, crisp and then take on the golden fried texture.
Lard
Fat that conducts heat quickly, frying the crumbs to a crisp, browned texture.

The step that matters

Fry quickly until golden-brown. Fine, dry crumbs crisp within seconds in very hot fat. If they fry too long they can darken, turn bitter and absorb excess fat, so they need close attention and prompt removal.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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