Gravy sippets will form a variety to the usual broths, and other beginnings for the resumption of animal food.
When the meat is quite tender all through, and every thing well done, make some sippets of triangular shaped toast, with the crust trimmed off.
Dip the slices (for a minute) in boiling water; then take them out, and stand them in a circle all round the inside of the dish, the points of the sippets upwards.
Season and serve with a French roll in the tureen, or fried sippets of bread.
When on the point of simmering, serve, and garnish the dish with sippets of toasted bread.
Put the spinach into a clean stewpan, with the butter and a seasoning of pepper; stir the whole over the fire until quite hot; then put it on a hot dish, and garnish with sippets of toasted bread.
Dish the mince, split the feet, and arrange them round alternately with sippets of toasted bread, and pour the gravy in the middle.
Either of the above recipes may be served in walls of mashed potatoes browned; in which case the sippets should be omitted.
Let the whole gradually heat by the side of the fire, and, when it has simmered for about 5 minutes, serve, and garnish the dish with sippets of toasted bread.
Continue in this manner till the border is completed, arranging the sippets a pale and a dark one alternately.
Lay in the fowl, thoroughly warm it through, add the ketchup, and garnish with sippets of toasted bread.
Heat them in a saucepan, add a seasoning of salt and pepper, and a small piece of butter, and dish with a few sippets of toasted bread placed round as a garnish.
Serve on a hot dish, and garnish either with sippets of toasted bread or leaves of puff-paste.
Elder wine is usually mulled, and served with sippets of toasted bread and a little grated nutmeg.
Don't you know how often the cook-books say, 'serve withsippets of toast?
If you were to have had some little hot thing which you cannot add to, fry some potatoes to go with it, and add 'sippets of toast.
Shake them all well together, and put somesippets and lay your tongues upon them.
Lay sippets at the bottom of the dish; pour in your oysters, and lay fried sippets all round.
Boil the eggs pretty hard; cut them in round slices; make white sauce and pour it over them; lay sippets round your dish, and put a whole yolk in the middle.
Let it just boil up; put in the eels; when they boil, lay them on sippets in your dish, and send them up hot to table.
Having boiled the chicken tender, serve it uponsippets of white bread, finely carved, and pour the sauce over it.
Simmer the mince three or four minutes, and serve it on thin sippets of bread.
Before serving them up, wipe them dry, then lay them in a dish withsippets of toasted or fried bread laid round it, and pour some strong clear gravy over them.
Give it one boil, and serve up the dish with sippets of bread.
Give it a boil up, pour the liquor over a sippets of bread, and place the feet on the mince.
Put sippets of thin toasted bread, cut into a three-cornered shape, round the dish.
Dish up the birds upon sippets of white bread, and pour the sauce over them with some capers, lemon finely minced, and barberries, or pickled grapes, whole.
Cover the bottom of the dish with sippets of bread, to retain the gravy, and garnish with fried sippets.
Send them to table garnished with baked sippetsand orange.
Serve with sippets of fried bread, the roe fried, and a good deal of horseradish and lemon.
When finely boiled, serve them upon sippets of white bread, and garnish the dish with mace and white endive.
Dip the roes and melts in the yolk of an egg; flour them, and fry them of a fine brown, and have fried parsley and sippets ready.
Let the soup thicken and boil up, and serve with sippets of toast.
Return the soup to the saucepan (adding more water if it has boiled away much), and thicken it with the wheatmeal; let it simmer for 5 minutes, and serve with fried sippets of bread.
Stew the mushrooms in the butter, and season well; chop up the eggs and mix them with the mushrooms, adding the parsley; heat all well through, and serve on sippets of toast.
Return to the saucepan, add butter and seasoning, boil up, and serve with sippets of toast.
Before serving, add the Lemon juice; serve with sippets of toast or Allinson rusks.
Before serving add the lemon juice; serve with sippets of toast.
Return to the saucepan, add pepper and salt, and a little water if necessary; boil up, and serve with sippets of toast.
Italian paste; let the soup cook until this is quite soft, and serve with sippets of crisp toast, or Allinson plain rusks.
Italian paste; let the soup cook until this is quite soft, and serve with sippets of Allinson wholemeal toast.
Serve at once with sippets of toast, or Allinson plain rusks.
Lastly, add the lemon juice, and serve the soup withsippets of toast.
Serve with sippets of toast or Allinson plain rusks.
Last of all, put in the parsley, and serve with sippets of toast laid in the bottom of the dish.
When cooked 15 minutes rub the vegetables through a sieve; return to the saucepan, boil up, thicken with the cornflour smoothed with a spoonful of water, and add a little piece of butter; serve with sippets of toast.
To choose between them was easy: Ruddiman was worth a dozen Sippets in the qualities of his nature; nor was there any thing of the hypocrite in him.
However, being a very brave man, he stood them all as steady as a signpost, and rebuked Lieutenant Sippets for bobbing up and down in a very unsoldier-like fashion.
Arrange collops on hot platter with border ofsippets of toast or croutons, or border of hot mashed potatoes, or plain boiled rice.
When thoroughly hot, pile in hot dish, and garnish with sippets fried bread or toast.
Lay toasted sippets at the bottom of the dish and round the edges.
Put the meat in a deep dish, strain the gravy over, and garnish with sippets of toasted bread.
Pour over it the boiling gravy, and add sippets of bread.
Add a little vinegar previously to serving; put around it sippets of toast or fried bread.
Then pour the Eggs and Cream into a deep dish laid over with sippets of fine light bread, which will rise up to the top for the most part.
Turn the spinach on to a hot dish, pour over the peas, and serve with sippets of toast.
Pile the beans in the centre of a hot dish, pour round them the gravy, garnish with cut lemon, parsley, and sippets of toast, and serve.
Strain and serve with sippetsof freshly-made toast.
When tender, mix with the haricot beans, and serve with sippets of toast.
Garnish with chopped aspic round the larks, and sippets of aspic beyond this.
Place sippets of fried bread round the dish, arrange the birds in a pyramid, give the same a boil and pour over.
Pour clear chicken broth over the vegetables, put in some pieces of cold chicken, allow to come to a boil, then simmer till the vegetables are tender and pour the whole into the tureen with sippets of toast.
Serve with sippets of toast or croutons that have been fried in butter.
Serve the soup with the fish and a plate of croutons of fried bread or sippets of toast.
Put in the cold beef, cut in thin slices as lean as possible, let it remain five minutes at the back of the stove; then serve on a very hot dish garnished with fried potatoes, or sippets of toast.
Prepare some mince, as in preceding recipe, and serve with very nicely poached eggs on the top of it; garnish with sippets of fried or toasted bread.
For serving, put the hash on a hot dish and garnish with sippetsof fried or toasted bread.
When it is to be served up, put sippets of fried bread round.
In the same manner may be done stewed oysters for dishes, only serve them up with sippets of bread round.
Serve them up in a deep dish with sippets of fried bread strewed over.
Serve them up with sippets of fried bread and stewed watercresses alternately round the rim of the dish, and the cardoons in the center.
Do not let it boil, or it will curdle, and be unsightly and unpalatable; a little cooked ham or tongue are good in it, also oysters, and served with bread sippets round.
Arrange neatly on a hot dish, and put the sippets of toast round.
The liquor can then be served as a soup with part of the vegetables and some sippets of toast.
Arrange on a hot dish, and garnish with fried sippets of bread or toast.
Lay the sippets of fried bread up against it at the base, and heat to browning in a quick oven.
Stir until very hot, and serve in a deep dish, with sippets of fried bread laid over it.
Put sippets of fried bread around the edge of the dish.
Beat to a smooth cream, and turn into a deep dish, with sippets of fried bread at the base.
Croutons, sippets of bread or toast, to garnish hashes, salmis, &c.
Vermicelli, maccaroni, or thin slices of carrot and smallsippets of fried bread cut in fancy shapes, are usually served in this soup.
Serve upon a toast of bread, in a hot dish, and add sippets of toasted bread.
Fry in slices, properly seasoned with butter, or bacon and gravy; and serve up hot with sippets of toast.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "sippets" in a variety of sentences. We hope that you will now be able to make sentences using this word.
