1190. Sippets of Bread, for Garnishing.—Cut the crumb of a stale loaf in slices a quarter of an inch thick: form them into diamonds or half-diamonds, or in any other way: fry them in fresh butter. Dry them well, and place them around the dish to be garnished.
1191. Seasoning for Stuffing.—One pound of salt, dried and sifted; half an ounce of ground white pepper; two ounces of dried thyme; one ounce of dried marjoram; and one ounce of nutmeg. When this seasoning is used, parsley only is required to be chopped in sufficient quantity to make the stuffing green. The proportions are—half a pound of bread-crumbs; three eggs; a quarter of a pound of suet; half an ounce of seasoning; and the peel of half a lemon, grated.
1192. White Bread-Crumbs.—Put the crumb of very white bread into a slow oven or screen, and let it dry without color; beat and sift it; keep it in a close-covered pan in a dry, warm place: everything looks well, done with it. The crust may be dried, beaten, and sifted, for frying and garnishing.
When crumbs are not prepared till wanted, the bread is never in a proper condition; so that the crumbs are not only coarse and vulgar, but a sponge for fat, which shows bad taste, as well as being wasteful.
1193. Panada.—Is indispensable in making good farce of any kind; it is even better for it than Naples' biscuit, and is made as follows:—Steep a sufficient quantity of good stale bread-crumb in cream or stock; set it over the fire in a sauce-pan, and work it with a wooden spoon till it is as smooth and dry as a stiff paste: let it cool, and beat it with a yolk or two, according to the quantity, in a mortar: it is then ready to be put into all kinds of farces.