cépes; one and one-half oz. of raw marrow in dice; one small hard-boiled and chopped egg; one oz. of bread-crumbs, salt, cayenne, a few drops of lemon juice, and three tablespoonfuls of melted meat glaze. Set a large slice of marrow on each tartlet, and cook at the last moment. 2335—WELSH RABBIT This may be prepared in two ways, but always on square or rectangular pieces of buttered toast, one-third inch thick. 1. The simplest way is to cover the pieces of toast with a thick layer of grated Gloucester or Chester cheese, to sprinkle them with cayenne, and then to place them in the oven for the cheese to melt and thereby glaze their surfaces. 2. The original method consists in melting the dice or slices of cheese in a few tablespoonfuls of pale ale and a little English mustard✪ Welsh Rabbit. As soon as the cheese has melted, it is poured over the pieces of buttered toast, quickly smoothed with the flat of a knife, and sprinkled with cayenne. The pieces may be cut up if required. 2336—SANDWICHES Sandwiches are prepared in two ways, according to their purposes. They generally consist of two slices of buttered bread, with mustard spread upon them, covering a slice of ham or tongue, &c. Sandwiches are usually rectangular, and they should measure about three inches by one and one-half inches. The kind served at ball buffets are much smaller, and therefore it is best to cut the sandwiched product (whatever this be) into dice, and to mix it with an equal weight of butter containing mustard. When sandwiches have to be kept, they should be placed under a slight weight to prevent the bread from drying. Sand- wiches may also be made from thick, toasted slices of bread, cut laterally into two, and then garnished according to fancy. Names of common Sandwiches. Ham Sandwich. Foie-Gras Sandwich. Tongue Sandwich. Hard-boiled Egg Sandwich. Beef Sandwich. Caviare Sandwich. Pressed-beef Sandwich. Tomato Sandwich. Veal Sandwich. Cucumber Sandwich. Chicken Sandwich. Watercress Sandwich. Mustard-and-cress Sandwich. 2337—BOOKMAKER SANDWICHES In his book, ‘“‘La Cuisine Anglaise,’? Mr. Suzanne gives the following kind of sandwich, which deserves attention :— 686 GUIDE TO MODERN COOKERY This kind of sandwich, which is liked by racing people, is a most substantial affair, and it will be seen from the following recipe that a sandwich of the nature prescribed might, in an_ emergency, answer the purpose of a meal. Take an English tin-loaf, and cut off its two end crusts, leaving on them about one-third inch of crumb. Butter these crusts. Meanwhile grill a thick steak, well seasoned with salt and pepper. When it is cooked, cool it; sprinkle it with grated horse-radish and mustard✪ Bookmaker Sandwiches, and lay it between the two crusts. String the whole together as for a galantine, and wrap it in several sheets of blotting-paper. Then place the parcel under a letter-press, the screw of which should be gradually tightened, and leave the sandwich thus for one-half hour. At the end of this time the insides of the slices of bread have, owing to the pressure, become saturated with meat juice, which is prevented from escaping by the covering of crust. Remove the blotting-paper, and pack the sandwich in a box or in several sheets of white paper. CHAPTER XX ENTREMETS (SWEETS) Pastry, Confectionery, and Ices are so closely allied to Cookery, and they are so surely its complements, that it is impossible to omit them when dealing with Entremets, even though the latter be limited to the kind proper to the kitchen. However, these subjects, which could supply matter for voluminous works, are too complex for it to be possible to cope thoroughly with them here.

AI-modernized reading of the original text

cépes; one and one-half oz. of raw marrow in dice; one small hard-boiled and chopped egg; one oz. of bread-crumbs, salt, cayenne, a few drops of lemon juice, and three tablespoonfuls of melted meat glaze. Set a large slice of marrow on each tartlet, and cook at the last moment. 2335—WELSH RABBIT This may be prepared in two ways, but always on square or rectangular pieces of buttered toast, one-third inch thick. 1. The simplest way is to cover the pieces of toast with a thick layer of grated Gloucester or Chester cheese, to sprinkle them with cayenne, and then to place them in the oven for the cheese to melt and thereby glaze their surfaces. 2. The original method consists in melting the dice or slices of cheese in a few tablespoonfuls of pale ale and a little English mustard. As soon as the cheese has melted, it is poured over the pieces of buttered toast, quickly smoothed with the flat of a knife, and sprinkled with cayenne. The pieces may be cut up if required. 2336—SANDWICHES Sandwiches are prepared in two ways, according to their purposes. They generally consist of two slices of buttered bread, with mustard spread upon them, covering a slice of ham or tongue, &c. Sandwiches are usually rectangular, and they should measure about three inches by one and one-half inches. The kind served at ball buffets are much smaller, and therefore it is best to cut the sandwiched product (whatever this be) into dice, and to mix it with an equal weight of butter containing mustard. When sandwiches have to be kept, they should be placed under a slight weight to prevent the bread from drying. Sandwiches may also be made from thick, toasted slices of bread, cut laterally into two, and then garnished according to fancy. Names of common Sandwiches. Ham Sandwich. Foie-Gras Sandwich. Tongue Sandwich. Hard-boiled Egg Sandwich. Beef Sandwich. Caviare Sandwich. Pressed-beef Sandwich. Tomato Sandwich. Veal Sandwich. Cucumber Sandwich. Chicken Sandwich. Watercress Sandwich. Mustard-and-cress Sandwich. 2337—BOOKMAKER SANDWICHES In his book, ‘“‘La Cuisine Anglaise,’? Mr. Suzanne gives the following kind of sandwich, which deserves attention :— This kind of sandwich, which is liked by racing people, is a most substantial affair, and it will be seen from the following recipe that a sandwich of the nature prescribed might, in an_ emergency, answer the purpose of a meal. Take an English tin-loaf, and cut off its two end crusts, leaving on them about one-third inch of crumb. Butter these crusts. Meanwhile grill a thick steak, well seasoned with salt and pepper. When it is cooked, cool it; sprinkle it with grated horse-radish and mustard, and lay it between the two crusts. String the whole together as for a galantine, and wrap it in several sheets of blotting-paper. Then place the parcel under a letter-press, the screw of which should be gradually tightened, and leave the sandwich thus for one-half hour. At the end of this time the insides of the slices of bread have, owing to the pressure, become saturated with meat juice, which is prevented from escaping by the covering of crust. Remove the blotting-paper, and pack the sandwich in a box or in several sheets of white paper. CHAPTER XX ENTREMETS (SWEETS) Pastry, Confectionery, and Ices are so closely allied to Cookery, and they are so surely its complements, that it is impossible to omit them when dealing with Entremets, even though the latter be limited to the kind proper to the kitchen. However, these subjects, which could supply matter for voluminous works, are too complex for it to be possible to cope thoroughly with them here.

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A guide to modern cookery