Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;Fried Bread Crumbs An Accompaniment To Boast Pheasants, Partridges, And Grouse.
343. Grate some stale bread, and if not very fine shake the crumbs through a colander so as to lie lightly in the dish. Melt a slice of butter in a frying-pan, and fry the crumbs till all are well and equally coloured, stirring them to prevent burning, then well drain and dry them on paper, or a cloth spread upon a sieve. If preferred, the crumbs may be browned very gently in a cool or a Dutch oven, without butter. They are easily removed with a slice.