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Updated: May 21, 2025
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. Carrots and onions boiled together in broth, separately from the sauce, are sometimes added to it. When no onion is put in, rub the bottom of the dish with a clove or two of garlic.
Add a thickening of butter rolled in flour, if necessary. Stew them gently for ten minutes, or a quarter of an hour, and serve them up with a garnish of sippets, of fried or toasted bread. STICKING PLASTER. Melt three ounces of diachylon with half an ounce of rosin, and when cooled to about the thickness of treacle, spread it upon a piece of smooth soft linen.
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. To do CHICKENS, or any FOWL'S FEET.
Serve with sippets of fried bread around the dish. From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager. Have one large crab picked from the shell, and shred fine, and the shell well cleansed.
Squeeze in half a lemon, cover the bottom of the dish with sippets of toasted bread cut into triangles, and garnish the dish with slices of ham or bacon. A little basil wine gives an agreeable vegetable relish to minced veal.
Send them to table garnished with baked sippets and orange. STEWED SOLES. Half fry them in butter, take out the fish, and put a quart of water or gravy into the pan, two anchovies, and a sliced onion. When they have boiled slowly for a quarter of an hour, put the fish in again, and stew them gently about twenty minutes.
John Plaintext, He shall be mighty beef, our English staple; The worthy Alderman, a butter'd dumpling; Yon pair of whisker'd Cornets, ruffs and rees: Their friend the Dandy, a green goose in sippets. And so the hoard is spread at once and fill'd On the same principle Variety.
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.
Cut in small square pieces about the size of dice, cold dressed veal, put it into a saucepan with a little water or gravy, season simply with salt, pepper, and grated or minced lemon peel, the mince should be garnished with sippets of toast.
Add a table-spoonful of ketchup or walnut pickle, or some capers and caper liquor, or a table-spoonful of ale, a little shalot, or tarragon vinegar. Cover the bottom of the dish with sippets of bread, to retain the gravy, and garnish with fried sippets. To hash meat in perfection, it should be laid in this gravy only just long enough to get properly warmed through.
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