Take half a pint of milk, put it on to boil, with an onion in it, and two blades of mace, and a dozen corns of black pepper tied up in a muslin bag; when it has boiled a quarter of an hour, strain the milk, put it into a saucepan with two tablespoonful of fine bread crumbs, (stale bread is best,) that have been rubbed through a cullender, or wire sieve, boil ten minutes in an open saucepan, taking care they do not burn.

Observations

You may rub the bread in a clean cloth, till the crumbs are as fine as if they had been grated, or rubbed through a cullender.

Fried Bread Sippets

Cut a slice rather more than a quarter of an inch thick, divide it with a sharp kitchen knife into pieces two inches square; shape these into triangles, or crosses: put a tablespoonful of clean dripping into an iron fryingpan; when it is melted, put in the sippets, and fry them a light brown; take them up with a fish-slice, and drain them on a hair sieve, that they may not be greasy.

Observations

These are a pretty garnish, and very relishing accompaniment, and will be an improvement to the flavour of the finest made dishes: they may also be sent up with peas and other soups; but when intended for soups, they should be cut in bits from half to three quarters of an inch square.

Fried Bread Crumbs

Rub a pint of crumbs of bread (that has been baked three days) through a wire sieve, or fine cullender; or you may rub them in a cloth till they are as small and fine as if they had been grated; put them into a stewpan with half an ounce of butter, place it over a moderate fire, and stir them about with a wooden spoon till they are the colour of a guinea; pour them into a sieve, and let them stand ten minutes to drain.

Observations

These crumbs are sent up with roasted sweetbreads, or larks, pheasants, partridges, woodcocks, and grouse, or moor game, especially if they have been kept long enough.