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Classic
Cook Books
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page 53
SANDWICHES OF VARIOUS KINDS, FOR PIC-NICS
Home-made bread cuts better for sandwiches than baker's bread, so if you wish
the sandwiches very nice, it is better to make a loaf at home.
For bread and butter sandwiches, cut the bread very thin, spread it evenly with
sweet butter, and lay the buttered sides together. Lay them in circles on a
plate and put parsley on top of them. Sandwiches may be made with cheese sliced
and placed between the buttered bread, or with hard-boiled eggs sliced or
chopped, and put between. The best are made with boiled smoked tongue or ham,
with French mustard spread over the butter.
TO MAKE FRENCH MUSTARD
Put on a plate an ounce of the best mustard, add to it salt, a clove of garlic
or a few tarragon leaves. Mince the garlic, stir it in, and pour on vinegar till
it is of the proper thickness for use.
VEAL HASH FOR BREAKFAST. VERY NICE
Take a pint cup of cold veal cut small, dredge it with a spoonful of flour, and
add a piece of butter the size of a hen's egg. Put all in a stew-pan with half a
pint of water; cover up and put it on the stove; let it simmer for an hour at
least, stir it occasionally and add to it some parsley and sweet herbs. Just
before serving add a teacup of milk, and serve on toasted bread.
PLAIN VEAL AND HAM PIE. EASILY MADE
Cut a pound of veal and a pound of ham into slices, salt them slightly; chop a
cupful of mushrooms, a bunch of parsley, some eschalots, and fry them lightly;
add to
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