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Classic
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page 209
SANDWICHES.
HAM SANDWICHES.
Make a dressing of half a cup of butter, one tablespoonful of mixed mustard, one
of salad oil, a little red or white pepper, a pinch of salt and the yolk of an
egg; rub the butter to a cream, add the other ingredients and mix thoroughly;
then stir in as much chopped ham as will make it consistent, and spread between
thin slices of bread. Omit salad oil and substitute melted butter, if preferred.
HAM SANDWICHES, PLAIN.
Trim the crusts from thin slices of bread; butter them, and lay between every
two some thin slices of cold, boiled ham. Spread the meat with a little mustard,
if liked.
CHICKEN SANDWICHES.
Mince up fine any cold boiled or roasted chicken; put it into a sauce-pan with
gravy, water or cream enough to soften it; add a good piece of butter, a pinch
of pepper; work it very smooth while it is heating until it looks almost like a
paste. Then spread it on a plate to cool. Spread it between slices of buttered
bread.
SARDINE SANDWICHES.
Take two boxes of sardines, and throw the contents into hot water, having first
drained away all the oil. A few minutes will free the sardines from grease. Pour
away the water and dry the fish in a cloth; then scrape away the skins, and
pound the sardines in a mortar till reduced to paste; add pepper, salt, and some
tiny pieces of lettuce, and spread on the sandwiches, which have been previously
cut as above. The lettuce adds very much to the flavor of the sardines.
Or chop the sardines up fine and squeeze a few drops of lemon-juice into them
and spread between buttered bread or cold biscuits.
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