&c.

_Fried Bread Sippets._--(No. 319.)

Cut a slice of bread about a quarter of an inch thick; divide it with a
sharp knife into pieces two inches square; shape these into triangles or
crosses; put some very clean fat into an iron frying-pan: when it is
hot, put in the sippets, and fry them a delicate light brown; take them
up with a fish slice, and drain them well from fat, turning them
occasionally; this will take a quarter of an hour. Keep the pan at such
a distance from the fire that the fat may be hot enough to brown without
burning the bread; this is a requisite precaution in frying delicate
thin things.

_Obs._ These are a pretty garnish, and very welcome accompaniment and
improvement to the finest made dishes: they may also be sent up with
pease and other soups; but when intended for soups, the bread must be
cut into bits, about half an inch square.

N.B. If these are not done very delicately clean and dry, they are
uneatable.

_Fried Bread-crumbs._--(No. 320.)

Rub bread (which has been baked two days) through a wire sieve, or
colander; or you may rub them in a cloth till they are as fine as if
they had been grated and sifted; put them into a stew-pan, with a couple
of ounces of butter; place it over a moderate fire, and stir them about
with a wooden spoon till they are the colour of a guinea; spread them on
a sieve, and let them stand ten minutes to drain, turning them
frequently.

_Obs._ Fried 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,

_Bread Sauce._--(No. 321.)

Put a small tea-cupful of bread-crumbs into a stew-pan, pour on it as
much milk as it will soak up, and a little more; or, instead of the
milk, take the giblets, head, neck, and legs, &c. of the poultry, &c.
and stew them, and moisten the bread with this liquor; put it on the
fire with a middling-sized onion, and a dozen berries of pepper or
allspice, or a little mace; let it boil, then stir it well, and let it
simmer till it is quite stiff, and then put to it about two
table-spoonfuls of cream or melted butter, or a little good broth; take
out the onion and pepper, and it is ready.

_Obs._ This is an excellent accompaniment to game and poultry, &c., and
a good vehicle for receiving various flavours from the Magazine of Taste
(No. 462).

_Rice Sauce._--(No. 321*.)

Steep a quarter of a pound of rice in a pi