Ham Sandwiches. — Chop fine cold, boiled ham, and mix with
the yolks of raw eggs, a little pepper and mustard and spread be-
tween thin slices of bread✪ Ham Sandwiches and roll up in a roll like a napkin.
Or add melted butter and cream to the chopped ham until
464
OOLD MEATS.
smooth like a paste, omitting the eg^. Season well with salt and
pepper and spread between buttered slices of bread. Some chop the
ham very fine, season with tablespoon each
olive oil and lemon jnice and a little cayenne
^_^^^^^^_ and mustard✪ Ham Sandwiches, then rub through a sieve and
HMD sudwieiioa. sorcad between the slices. A nice way of mak-
ing sandwiches when nam has to be boiled for the purpose instead
of using cold remains, is to chop it very fine while yet warm, fat and
lean together, with an^ equal quantity lean veal, boiled or roasted ;
rub dry mustard with it to taste,with a pinch of cayenne, and a clove
of garhc chopped, greatly improves it ; add as much sweet butter as
would be spread on bread for sandwiches and mix well ; have some
cold soda biscuit ; cut in two and spread the mixture between, or
use muffins instead, or bread may be used. These are very nice for
a picnic or festival table, and not half the work of those made in the
usual way, as it saves buttering the bread.
iMnck SandwicJies. — Chop sardines, ham and a few pickles
Juite fine ; mix with mustard, pepper, salt, vinegar, and catsup if
ked ; spread between bread nicely outtered. Cut crosswise.
Mixed Sandwichss. — Chop fine some cold boiled ham, a little
fat with the lean ; add equal part tongue and chicken also chopped
fine ; make a dressing, of a half pound butter, three tablespoons salad
oil, three of mustard, yolk of one egg, and a little salt ; mix well to-
gether and spread smoothly on thin slices of bread. Ham alone maj
be prepared thus. Either mixturies very nice.
Reception Sandvnches. — Take equal quantities of the breast of
a cold boiled chicken and cold boilea tongue, chop very fine, so fine
in fact that the separate particles cannot be distinguished, add a
half teaspoon celery salt, a pinch of ^ cayenne, teaspoon anchovy
paste ana four tablespoons mayonnaise dressing. This quantity
will be enough to season the breast of one large chicken and an e(][ual
quantit} of tongue. When perfectly cold, spread some thin shoes
of buttered bread✪ Reception Sandwiches with this mixture. Or take a few small leaves of
lettuce, dip each leaf in a little tarragon vinegar, shake it, and place
it on a slice of bread ; spread a layer of the prepared meat over the
lettuce, then another leaf of lettuce over tne meat, and add other
slice 01 bread, trim ofi^ the crust and cut each sandwich in two. Ham
and veal make a nice Salad Sandwich. The meat may be spread oa
l^e bread and the lettuce in the center, if preferred, rf icer not pre-
pared till ready to serve. Some prefer to pound the meat, after chop-
ping coarsely, add lump of butter and season with salt, pepper, nut-
meg and ground mace, instead of the mayonnaise. Spread this
paste on thin slices of buttered bread, cut scjuare, put two together,
and cut again crosswise into triangles, which form on dishes into
any fancy shape and send to table.
MUSH. 465
Page 398 · 4 recipe records on this page
Presented as published in 1890. 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
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Ham Sandwiches. — Chop fine cold, boiled ham, and mix with
the yolks of raw eggs, a little pepper and mustard and spread be-
tween thin slices of bread and roll up in a roll like a napkin.
Or add melted butter and cream to the chopped ham until
464
OOLD MEATS.
smooth like a paste, omitting the eg^. Season well with salt and
pepper and spread between buttered slices of bread. Some chop the
ham very fine, season with tablespoon each
olive oil and lemon jnice and a little cayenne
^_^^^^^^_ and mustard, then rub through a sieve and
HMD sudwieiioa. sorcad between the slices. A nice way of mak-
ing sandwiches when nam has to be boiled for the purpose instead
of using cold remains, is to chop it very fine while yet warm, fat and
lean together, with an^ equal quantity lean veal, boiled or roasted ;
rub dry mustard with it to taste,with a pinch of cayenne, and a clove
of garhc chopped, greatly improves it ; add as much sweet butter as
would be spread on bread for sandwiches and mix well ; have some
cold soda biscuit ; cut in two and spread the mixture between, or
use muffins instead, or bread may be used. These are very nice for
a picnic or festival table, and not half the work of those made in the
usual way, as it saves buttering the bread.
iMnck SandwicJies. — Chop sardines, ham and a few pickles
Juite fine ; mix with mustard, pepper, salt, vinegar, and catsup if
ked ; spread between bread nicely outtered. Cut crosswise.
Mixed Sandwichss. — Chop fine some cold boiled ham, a little
fat with the lean ; add equal part tongue and chicken also chopped
fine ; make a dressing, of a half pound butter, three tablespoons salad
oil, three of mustard, yolk of one egg, and a little salt ; mix well to-
gether and spread smoothly on thin slices of bread. Ham alone maj
be prepared thus. Either mixturies very nice.
Reception Sandvnches. — Take equal quantities of the breast of
a cold boiled chicken and cold boilea tongue, chop very fine, so fine
in fact that the separate particles cannot be distinguished, add a
half teaspoon celery salt, a pinch of ^ cayenne, teaspoon anchovy
paste ana four tablespoons mayonnaise dressing. This quantity
will be enough to season the breast of one large chicken and an e(][ual
quantit} of tongue. When perfectly cold, spread some thin shoes
of buttered bread with this mixture. Or take a few small leaves of
lettuce, dip each leaf in a little tarragon vinegar, shake it, and place
it on a slice of bread ; spread a layer of the prepared meat over the
lettuce, then another leaf of lettuce over tne meat, and add other
slice 01 bread, trim ofi^ the crust and cut each sandwich in two. Ham
and veal make a nice Salad Sandwich. The meat may be spread oa
l^e bread and the lettuce in the center, if preferred, rf icer not pre-
pared till ready to serve. Some prefer to pound the meat, after chop-
ping coarsely, add lump of butter and season with salt, pepper, nut-
meg and ground mace, instead of the mayonnaise. Spread this
paste on thin slices of buttered bread, cut scjuare, put two together,
and cut again crosswise into triangles, which form on dishes into
any fancy shape and send to table.
MUSH. 465