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Bread Croustades

Bread croustades are baked in a variety of shapes. The inside or crumb is scooped out, and the outer part or crust is fried, and then dried from the fat and filled with mincemeat or ragout. In Scotland croustades or moulds are made of mashed potatoes, and lined with gratin composed of the white parts of fowl or veal seasoned with salt, pepper, and herbs. Munster loaves may be classed under the same head as a supper-dish. They are made thus: scrape three or four ounces of lean ham, and an ounce or two of veal, and mix it with a pound of well-mashed potatoes; add salt, pepper, and a couple of eggs to bind, and mould into any shapes desired. They may be fried and served with or without gravy.