sippets

Updated: May 21, 2025

Take about three quarts of any strong stock, seasoned with a bunch of sweet herbs, a carrot, turnip, and a head of celery, which must not be served in the soup. Vermicelli, maccaroni, or thin slices of carrot and small sippets of fried bread cut in fancy shapes, are usually served in this soup.

Lady Judith Cohen Montefiore - The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection: of Valuable Recipes & Hints Relating to the Toilette

Then beat three or four spoonfuls of Cream with them, and quickly as many more; so proceeding, till you have incorporated all the Cream and all the Eggs. 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. Two bones will suffice.

Kenelm Digby - The Closet of Sir Kenelm Digby Knight Opened