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Crouton of Fried Bread

Remove all the crust from a loaf of bread and trim the crumb into a block eight inches high by six inches square at the base, and taper it off to three and a half inches at the top. Place in a pan a large lump of clarified butter or lard put over the fire until it begins to boil, then put the bread in and fry it, turning it until nicely browned on all sides. Drain the bread on a sieve, and stick onto a dish with some paste made of flour and the white of an egg, which will retain it firmly where it is placed.