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Panada, Bread

Slice the crumb of two French rolls into a basin, and pour over it as much boiling gravy as it will absorb. When quite moist, beat it well with a fork, add whatever seasoning is required, put the bread into a saucepan with an ounce of butter, and stir it over a gentle fire until it is dry and smooth, and leaves the saucepan with the spoon. When cool, it is ready for use. Time, about half an hour to soak the bread. Probable cost, 6d.