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Stock, with Fried Bread

Cut a slice of stale crumb of bread into dice; moisten these with stock, put a slice of dripping on them, and fry over a slow fire till they are brown and crisp. Lay them in a dish, and place upon them one or two slices of the crumb of bread which have been soaked in stock and drained. Serve nicely-flavoured stock in a tureen with the bread thus prepared. This dish is one which is specially suited for children and invalids.