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Fried Bread-crumbs for Game, Etc

Fried bread crumbs made by drying sliced bread, crushing it, and frying in lard until golden, served with 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

Prepare the crumbs

  1. Cut the bread into thin slices.

  2. Place the slices in a cool oven with the door open overnight to dry and crisp, but not brown.

  3. Roll the dried bread into fine crumbs.

Fry and serve

  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, avoiding burning.

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

  4. Serve the 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
Dried and crumbed bread becomes the crisp, golden coating that is fried in the lard.
Lard
Hot fat fries the crumbs quickly, driving off moisture and giving them a golden-brown crisp.

The step that matters

Frying the crumbs quickly in boiling lard. Crumbs are small and dry, so they can scorch in seconds. Frying them fast in very hot fat browns the surface and crisps them, while lingering lets the exposed edges burn and turn bitter.

“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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