Fried Bread Sippets to Decorate Hashes and Stews
Ingredients
Directions
Prepare
Cut the bread into thin slices, then divide into 2-inch squares.
Shape the squares into triangles or stars.
Fry and drain
Heat clean fat in an iron frying pan until hot.
Add the sippets to the pan and fry until golden brown, turning occasionally.
Drain well from fat and avoid burning by keeping the pan at a proper distance from the heat.
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
- Provides the body that crisps and turns golden when fried in hot fat.
- Clean fat
- Transfers heat evenly to the bread, driving crisping and browning.
The step that matters
Keep the pan at a proper distance from the heat. Bread's sugars and starches darken quickly at high heat. Too much heat can burn the outside while the centre stays pale and soft, so control the heat to get even golden browning.
“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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