Alexandra Sandwiches. — Mince some cold game finely, and add to it a little minced ham or tongue, and some minced cooked mushrooms. Melt an ounce of glaze in some good sauce, either domestic veloute or espagnole, mix the meat into it when hot, adding pepper and salt. Put all into a square mould, and set it on ice or in a cold place. Cut some small rolls into rounds the eighth of an inch thick, butter them, and lay a thin slice of the cold mince between each two rounds. Brown bread can be used if espagnole sauce has been chosen. Victoria Sandwiches. — Wash some anchovies quite free from oil, and fillet them, taking out the spines. Cut some hard- boiled eggs into thin rounds. Cut rounds of brown bread the eighth of an inch thick, butter them lightly. Lay on each alternate round a slice of egg, then a fillet of anchovy, and then a layer of cress. Put the other rounds on the top of these, and press the Sandwiches together. Do not add salt, as the anchovy has quite enough to supply the salt generally needed for the egg. Nelson Sandwiches. — Wash, scrape, and bone ten Gorgona anchovies, pound them in a mortar with a little fresh butter, the yolks of three hard-boiled eggs✪ Princess Sandwiches, a saltspoonful of curry powder, a dust of cayenne, and two tablespoonfuls of freshly-grated Parmesan cheese. Cut rounds of bread an eighth of an inch thick, butter them, lay the mixture between, and press the Sandwiches. C C2 333 SANDWICHES Shrimp Sandwiches.— Pound some pickled Shrimps and their shells, throwing away the heads. Add a little butter, and pepper, but no salt. Spread this puree on brown bread✪ Shrimp Sandwiches and butter, cover with the other slices, and press as usual. Salmon Sandwiches. — Pound some cold Salmon, and add a little butter to make it moist. Spread some rounds of brown bread with rather stiff tartare sauce, lay the Salmon puree upon them, cover with shred lettuce or cress✪ Salmon Sandwiches, and put the other round of bread spread with tartare sauce on the top. Press very lightly. Eg’g’ Sandwiches. — These are very useful for travelling, packed in butter paper. Boil some fresh eggs hard — that is, put them into fast boiling water and let them boil for fifteen minutes. Peel off the shells, cut the eggs into slices lengthwise. Place them between slices of bread and butter, and be careful to mix both salt and pepper into the butter before you spread it. Or pound the eggs, when cold and shelled, in a mortar, pounding white and yolk together. Add a little fresh butter, salt, pepper, and a dust of cayenne. Spread the mixture as usual on thin bread and butter, and press well. Salad Sandwiches. — Use shred lettuce, watercress, or mustard and cress, mix these lightly with mayonnaise sauce✪ Salad Sandwiches. Spread mayonnaise sauce on the bread instead of butter, but be careful not to use too much. Gruyere Cheese Sandwiches. — Spread the slices of bread and butter with a little French mustard, cover them thickly with freshly-grated Gruyere cheese. Dust with white pepper and a little cayenne✪ Gruyere Cheese Sandwiches, but add no salt. Press the Sandwiches well. Cheese and Celery Sandwiches. — Mix freshly-grated Parmesan cheese with an ounce of butter or a gill of whipped cream till it becomes a thick paste. Spread this on the bread, and cover it with celery shred very fine✪ Cheese and Celery Sandwiches.

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Alexandra Sandwiches. — Mince some cold game finely, and add to it a little minced ham or tongue, and some minced cooked mushrooms. Melt an ounce of glaze in some good sauce, either domestic veloute or espagnole, mix the meat into it when hot, adding pepper and salt. Put all into a square mould, and set it on ice or in a cold place. Cut some small rolls into rounds the eighth of an inch thick, butter them, and lay a thin slice of the cold mince between each two rounds. Brown bread can be used if espagnole sauce has been chosen. Victoria Sandwiches. — Wash some anchovies quite free from oil, and fillet them, taking out the spines. Cut some hard- boiled eggs into thin rounds. Cut rounds of brown bread the eighth of an inch thick, butter them lightly. Lay on each alternate round a slice of egg, then a fillet of anchovy, and then a layer of cress. Put the other rounds on the top of these, and press the Sandwiches together. Do not add salt, as the anchovy has quite enough to supply the salt generally needed for the egg. Nelson Sandwiches. — Wash, scrape, and bone ten Gorgona anchovies, pound them in a mortar with a little fresh butter, the yolks of three hard-boiled eggs, a saltspoonful of curry powder, a dust of cayenne, and two tablespoonfuls of freshly-grated Parmesan cheese. Cut rounds of bread an eighth of an inch thick, butter them, lay the mixture between, and press the Sandwiches. C C2 333 SANDWICHES Shrimp Sandwiches.— Pound some pickled Shrimps and their shells, throwing away the heads. Add a little butter, and pepper, but no salt. Spread this puree on brown bread and butter, cover with the other slices, and press as usual. Salmon Sandwiches. — Pound some cold Salmon, and add a little butter to make it moist. Spread some rounds of brown bread with rather stiff tartare sauce, lay the Salmon puree upon them, cover with shred lettuce or cress, and put the other round of bread spread with tartare sauce on the top. Press very lightly. Eg’g’ Sandwiches. — These are very useful for travelling, packed in butter paper. Boil some fresh eggs hard — that is, put them into fast boiling water and let them boil for fifteen minutes. Peel off the shells, cut the eggs into slices lengthwise. Place them between slices of bread and butter, and be careful to mix both salt and pepper into the butter before you spread it. Or pound the eggs, when cold and shelled, in a mortar, pounding white and yolk together. Add a little fresh butter, salt, pepper, and a dust of cayenne. Spread the mixture as usual on thin bread and butter, and press well. Salad Sandwiches. — Use shred lettuce, watercress, or mustard and cress, mix these lightly with mayonnaise sauce. Spread mayonnaise sauce on the bread instead of butter, but be careful not to use too much. Gruyere Cheese Sandwiches. — Spread the slices of bread and butter with a little French mustard, cover them thickly with freshly-grated Gruyere cheese. Dust with white pepper and a little cayenne, but add no salt. Press the Sandwiches well. Cheese and Celery Sandwiches. — Mix freshly-grated Parmesan cheese with an ounce of butter or a gill of whipped cream till it becomes a thick paste. Spread this on the bread, and cover it with celery shred very fine.

Mrs. Roundell's Practical cookery book