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3 adjectives to describe sippet
Season and serve with a French roll in the tureen, or fried sippets of bread.
Take a little gravy, pour it into a little pewter dish, and set it over a stove, when it is hot break in as many eggs as will cover the dish bottom, keep pouring the gravy over them with a spoon 'till they are white at the top, when they are enough strow over them a little salt; fry some square sippets of bread in butter, prick them with the small ends upward, and serve them up.
Serve on a dish garnished with fried bread or toasted sippets.
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