Steep one pound of the crumb of a new loaf in tepid water, and wring it in a cloth to extract the moisture; place it in a stewpan with an ounce of butter and a little salt, and stir it over the fire with a wooden spoon, until it ceases to adhere to the stewpan, and forms a compact smooth paste ; then place the panada between two plates in the cool, to be used as hereinafter directed.