Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 22

1. Cut the bread (which must be at least a day old) in level slices, about 1/4 inch thick.

2. Dry each side before allowing it to brown.

3. Then brown each side.

4. Put each slice as it is done into a toast rack.

N.B.—It is worth noting that very good toast can be made on a Scotch girdle over a gas ring, or a wood fire, or an oil stove, or any other suitable heat.