These are best made by rubbing stale bread through a wire sieve, or the crumb of stale bread may be dried in a slow oven and pounded for crumbs.
Browned Bread-crumbs.
These can be made from white crumbs, which should be put on a baking-tin and baked a golden brown colour in the oven; or the crusts of stale bread can be dried in a slow oven and pounded. Raspings can be used, but they should be rubbed through a wire sieve.
Browned Crumbs for Game.
Put white crumbs into a frying-pan with a little butter, and stir until they are lightly browned.
Macédoine of Vegetables.
Cut carrots and turnips into fancy shapes with a dry cutter, boil them separately, cooking the turnips five minutes and the carrots fifteen. Mix them with nicely boiled green peas and French beans. In the winter Moir's Macédoine of Cooked Vegetables, sold in tins, will be found very convenient.
[Pickle for Meat.]
- Ingredients—1½ lb. of salt.
- 6 oz. of brown sugar.
- 1 oz. of saltpetre.
- 1 gallon of water.