1 tablespoon butter
1 cup soft, stale breadcrumbs
¹⁄₄ teaspoon salt
Few grains pepper
Use bread that is at least one day old, and not sufficiently stale to be
hard. Grate the bread, or crumble it in the fingers; or cut it into
one-inch slices, and these into quarters, and rub two quarters together.
If any large pieces break off, crumble them fine with the fingers. If
bread is being crumbled for scalloped dishes, it should be carefully
done; if for stuffing, bread puddings, and such uses where it becomes
moistened and softened it may be cut into very thin slices, then across
into strips and small dice one-eighth inch in size. Mix the seasoning
with the crumbs, then add them to the melted butter. When first mixed a
few crumbs absorb all of the butter, but if lightly stirred with a fork
for several minutes they will become evenly buttered. If richer crumbs
are needed, the quantity of butter may be doubled.