Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;Fried Bread To Serve With Soup.
341. Cut slices of stale bread nearly half an inch in thickness, and again into squares or diamonds, or with a cutter into shapes, put a slice of butter into the frying-pan, and when melted put in the bread. Turn it constantly while frying till it is all of a nice light brown. Drain the butter from it, and dry it on a cloth before the fire, or on paper in a sieve. It will take nearly an ounce of butter to fry a quarter of a pound of bread.