Pulled Crisp Bread

Take a hot loaf, pull out the crumb, and divide it into rocky-looking pieces by pulling it to pieces lightly and quickly with the fingers of both hands; place the pieces of bread on a baking-sheet lined with paper, and bake them over again of a very light brown or fawn colour.

To be perfect, the pulled bread must be quite crisp; it is eaten chiefly with butter and cheese.