Fried Sippets of Bread is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of frying thin pieces of bread in clarified butter for use as an accompaniment to soups. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Sippets of Bread.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
FRIED SIPPETS OF BREAD (for Garnishing many Dishes).
425. Cut the bread into thin slices, and stamp them out in whatever shape you like,—rings, crosses, diamonds, &c. &c. Fry them in the same manner as the bread crumbs, in clear boiling lard, or clarified dripping, and drain them until thoroughly crisp before the fire. When variety is desired, fry some of a pale colour, and others of a darker hue.
Modern Redaction
Ingredients:
15 thin slices of bread
6 tbsp clarified butter, lard or clarified dripping
Method:
Slice the bread very thinly then cut or stamp into any shapes you desire (you can use pastry cutters for this). Melt the fat in a large pan and when bubbling add the bread shapes. Fry until golden brown then flip over and fry on the other side.
Remove with a slotted spoon then drain on kitchen paper (this ensures the sippets are crisp). You can also fry some of a darker hue and some lighter so that you have variation in your garnish.
