Chop a pound of cold boiled ham very fine; add to it the yolks of
four hard boiled eggs which have been run through a sieve. Chop two
sweet pickles fine and add to the ham and eggs. Mix well after add-
ing enough boiled dressing to make it spread well✪ Ham and Egg Sandwich.
Ham Sandwich
Slice cold boiled ham thin ; spread with prepared mustard and place
between rye bread✪ Ham Sandwich. Garnish with pickle.
Lamb Sandwich
Chop two cupfuls of cold cooked lamb fine, add two tablespoons of
grated cheese, a teaspoonful of mustard, salt and pepper to taste, and
enough mayonnaise dressing to make a smooth paste. Spread on a slice
of bread✪ Lamb Sandwich and cover. Garnish with pickle.
THE SUBJECT OF CARVING
By A. CHABRISON, Chef (irand Pacific Hotel, Chicago.
Formerly Chef Union League Club.
The mere mention of the wortl "carving" sets the cook to prick his ear^; in
it he recognizes the bete noire of his existence, the destroyer of his peace of mind
and the production of his skill. What beats the beauty and excellent arrangement
of his dishes? To the eye they are beautiful and grand for the moment, but there
comes the ruthless weapon of the amateur carver, and then woe to the works of the
cook. He knows that good carvers are scarcer than good cooks, and yet upon
the skill of him who serves the viands depends in a marked degree the success
of the viand itself. Be the dish ever so tasty and ornamental, mucii of its artistic
credit may be lost in the carving.
"Let's carve him as a dish fit for the gods,
Not hew him as a carcass fit for hounds."
— Shakespeare.
One compares a host who can not carve to an owner of a large and selected
library who can not read. In fact one is as shameful as the other.
The art of carving was looked upon by our French ancestors as essentially a
part of good training. The last instructor provided to young men was a master
carver, whose duty was to teach the sons how to carve and make them carve
every day, adding practice and example to the precept. It was never given up
until a full and complete course of this difficult art and a familiarity with the animal
anatomy was mastered. Being proficient with the skill, the strength and nimbleness
peculiar to a good practice, our ancestors most always did credit to their masters.
Even those who could not have explained a verse of Virgil or a line of Cicero with
an open book was well versed in the sinuosities of a duck, a goose or a turkey.
It is particularly by the practice of such an art that one would recognize the
owner of an hereditary fortune and the true born gentleman, who never was em-
barrassed to do the honors of his table, and even at the table of others, taking pride
in carving and serving personally the largest and most difficult pieces, executing
it with a dexterity proving that, born in the upper class, he was from his infancy
used to select pieces.
^. The position of Ecuyer tranchant was in early times considered a very honor-
able one and filled by a man who held first rank amongst the servants, fulfilling
his duty with the sword at his side. That function passed away with royalty. Now
the host takes pride in personally carving the choicest piece served at his table.
Page 30 · 3 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chop a pound of cold boiled ham very fine; add to it the yolks of four hard boiled eggs which have been run through a sieve. Chop two sweet pickles fine and add to the ham and eggs. Mix well after adding enough boiled dressing to make it spread well.
Ham Sandwich
Slice cold boiled ham thin ; spread with prepared mustard and place between rye bread. Garnish with pickle.
Lamb Sandwich
Chop two cupfuls of cold cooked lamb fine, add two tablespoons of grated cheese, a teaspoonful of mustard, salt and pepper to taste, and enough mayonnaise dressing to make a smooth paste. Spread on a slice of bread and cover. Garnish with pickle.
THE SUBJECT OF CARVING
By A. CHABRISON, Chef (irand Pacific Hotel, Chicago.
Formerly Chef Union League Club.
The mere mention of the wortl "carving" sets the cook to prick his ears;; in it he recognizes the bete noire of his existence, the destroyer of his peace of mind and the production of his skill. What beats the beauty and excellent arrangement of his dishes? To the eye they are beautiful and grand for the moment, but there comes the ruthless weapon of the amateur carver, and then woe to the works of the cook. He knows that good carvers are scarcer than good cooks, and yet upon the skill of him who serves the viands depends in a marked degree the success of the viand itself. Be the dish ever so tasty and ornamental, mucii of its artistic credit may be lost in the carving.
"Let's carve him as a dish fit for the gods, Not hew him as a carcass fit for hounds."
— Shakespeare.
One compares a host who can not carve to an owner of a large and selected library who can not read. In fact one is as shameful as the other.
The art of carving was looked upon by our French ancestors as essentially a part of good training. The last instructor provided to young men was a master carver, whose duty was to teach the sons how to carve and make them carve every day, adding practice and example to the precept. It was never given up until a full and complete course of this difficult art and a familiarity with the animal anatomy was mastered. Being proficient with the skill, the strength and nimbleness peculiar to a good practice, our ancestors most always did credit to their masters. Even those who could not have explained a verse of Virgil or a line of Cicero with an open book was well versed in the sinuosities of a duck, a goose or a turkey.
It is particularly by the practice of such an art that one would recognize the owner of an hereditary fortune and the true born gentleman, who never was embarrassed to do the honors of his table, and even at the table of others, taking pride in carving and serving personally the largest and most difficult pieces, executing it with a dexterity proving that, born in the upper class, he was from his infancy used to select pieces.
^. The position of Ecuyer tranchant was in early times considered a very honorable one and filled by a man who held first rank amongst the servants, fulfilling his duty with the sword at his side. That function passed away with royalty. Now the host takes pride in personally carving the choicest piece served at his table.
Records on this page
Ham and Egg SandwichHam SandwichLamb Sandwich