Definitions
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Etymologies
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Examples
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Then beat it up with Butter and Limon; then dish your Meat upon Sippets, and pour it on; garnish your Dish with the hard Whites of Eggs and
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Shelots in your Pan, when you have cut off so much as you can, lay the bones into a Dish over a Chafingdish of Coals, and put your Meat to it with the Liquor, and two Anchovies, cover it, and let it stew a while; when it is enough, put in some Capers, and serve it in with Sippets;
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Barberries, raw Parsley, and slices of Limon, and lay Sippets in the bottom.
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Fire, and when they be enough, serve them in with Toasts of white Bread for Sippets; Garnish the Dish with Limon and Barberies, and what else you please; thus you may do Pigeons.
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Boil them in a quart of Claret, Ginger and Cloves, and a Faggot of sweet herbs, Turneps and Carots sliced, with good store of Spinage and a little salt; when they are enough, serve them upon Sippets.
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Sippets; Garnish your Dish with Orange or Limon and raw Parsley.
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Sippets and serve it in, and garnish your Dish with Barberries and
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Faggot of sweet herbs and some gross Pepper and a little Salt, and put them to them; cover your Dish, and let them stew till they are enough, turning them sometimes, then put in a little Claret Wine and Anchovies, and serve them upon Sippets.
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Gravie; when it is enough, lay Sippets of French Bread in your Dish, and put your Meat thereon.
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Pint of great Oysters with their Liquor, and some Vinegar, large Mace, gross Pepper, then lay your Pike in a Dish with Sippets, and then heat these just named things with some Butter and Anchovies, and pour over it; garnish your Dish as you please.
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