Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Ingredients.
— 2 French dinner rolls, 2 yolks of eggs, £ a pint of milk, £ small glass of Maraschino, ground cinnamon, clarified butter.
Method.
— Rasp the crusts, cut the rolls into £-inch slices, and place them in a deep dish.
Beat the yolks of eggs well, add the milk and Maraschino, sweeten to taste, and pour over the bread.
Let it soak for about 15 minutes, then drain well, and fry golden brown in the clarified butter.
Drain, sprinkle with castor sugar and cinnamon, then serve.
United Kingdom
Frying pan
Baking dish
Whisk
Chef's knife
Colander