Cut them into pieces about half an inch long, and stew them gently in a little butter till they are tender.

Add three pints of milk, and let two bay-leaves boil in the milk, flavour with pepper and salt, and add a suspicion of grated nutmeg.

Thicken the soup with a little white roux and take the crust of a French roll.

Cut this up into small pieces or rings.

The rings can be made by simply scooping out the crumb, and cutting the roll across.