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 23

1. Cut stale bread in slices 3/8 of an inch thick.

2. Toast them patiently at some little distance from a clear fire till slightly coloured on both sides.

3. Pass a sharp knife horizontally through the soft centre part, making two pieces of each slice.

4. Now toast the inner sides as before.

N.B.—‘This toast is crisp, not scorched outside and flabby inside, as toast is when put close to the fire according to the general custom. The bread for toast ought to be two days old.’