To Fry Bread to Serve with Soup is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic accompaniment four soup of bread that's cut into dice or patterns and which is fried until golden before serving. The full recipe is presented here and I hope you enjoy this classic British version of: To Fry Bread to Serve with Soup.
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This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
TO FRY BREAD TO SERVE WITH SOUP.
Cut some slices a quarter of an inch thick from a stale loaf; pare off the crust and divide the bread into dice, or cut it with a small paste-cutter into any other form. For half a pound of bread put two ounces of the best butter into a frying-pan, and when it is quite melted, add the bread; keep it turned over a gentle fire until it is equally coloured to a very pale brown, then drain it from the butter, and dry it on a soft cloth, or on a sheet of paper placed before a clear fire upon a dish, or upon a sieve reversed.
Cut the bread into slices about 6mm thick. Remove the crusts then either cut into dice or use small pastry cutters to stamp out nice shapes from the bread.
Melt butter in a frying pan, and when it has completely melted and is foaming add the bread pieces (do not over-crowd the pan) and fry gently over low heat for about 3 minutes, or until golden brown. Turn the bread pieces over and fry until nicely browned on the other side and crisp.
Remove the bread pieces with a sotted spoon and drain on kitchen paper as you fry the next batch. Serve as an accompaniment or garnish for soups and salads.
