Garnish your dish with sippets, lemon, and a few pickled mushrooms. 41.

Garnish your dish with sippets and lemon.

Garnish your dish with onions and sippets. 57.

Garnish you dish with a little raw onion and sippets.

Garnish your dish with sippets and lemon.

Garnish your dish with sippets and crisp parsley.

Garnish your dish with sippets, mushrooms, and slices of lemon.

Garnish with crisp parsley and sippets.

Garnish your dish with sippets.

Garnish your dish with sippets, slic'd lemon or mushrooms, and serve it up. 79.

Garnish your dish with sippets, and serve it up.

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.

LOBSTER A'L'ITALIENNE. Cut the tail of the lobster in square pieces, take the meat out of the claws, bruise the red part of the lobster very fine, stir it in a pan with a little butter, put some gravy to it; strain it off while hot, then put in the lobster with a little salt; make it hot, and send it up with sippets round your dish. 17.

FRIED SIPPETS OF BREAD (for Garnishing many Dishes).

Continue in this manner till the border is completed, arranging the sippets a pale and a dark one alternately.

Put all the ingredients together in a stewpan, and boil gently for about 10 minutes; garnish with sippets of toasted bread, and serve very hot.

Serve very hot, and garnish with sippets of toasted bread.

Either of the above recipes may be served in walls of mashed potatoes browned; in which case the sippets should be omitted.

Garnish with sippets of toasted bread.

Garnish with croûtons or sippets of toasted bread.

If properly done, however, the meat tender (it ought to be as tender as when first roasted), the gravy abundant and well flavoured, and the sippets nicely toasted, and the whole served neatly; then, hashed mutton is by no means to be despised, and is infinitely more wholesome and appetizing than the cold leg or shoulder, of which fathers and husbands, and their bachelor friends, stand in such natural awe.

Serve like a mince, garnished with sippets of toast or fried bread, or toasted Triscuits.

Serve them, as also the golden marbles, on sippets of toast or fried bread with tomato or parsley sauce.

See that all is quite hot, and serve garnished with sippets of toast.

Some scenes in sippets would be worth our time; Those would go down; some love that's poach'd in rhyme: If these should fail 30 We must lie down, and, after all our cost, Keep holiday, like watermen in frost; While you turn players on the world's great stage, And act yourselves the farce of your own age.