Bread Sippets

Ingredients

• some slices from a tin loaf
• not less than a quarter of an inch
• hot butter

Method

1. 1

   Cut slices of bread, cut out triangular sippets, fry in hot butter, turning frequently.

2. 2

   Alternatively, fry in boiling fat for a more economical method.

3. 3

   Drain well before serving.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 53. The excerpt below is the record exactly as published.

Bread Sippets. — Cut some slices from a tin loaf, not less than a quarter of an inch in thickness, from these take out some sippets of a triangular shape and fry them in hot butter

Cook this with the app: pantry check, scaling, and the assistant.