taste, and often kept moist by the addition of a
slice or two of cucumber, tomato, or lettuce ; the
latter are tiny mouthfuls of all kinds of savoury
food, to stimulate and excite the appetite without
being really of any great nutritive value. A few direc-
tions may be given for each kind. In any case tin
loaves are best, and should preferably be twenty-
four hours old. Butter, slice them about one-
eighth of an inch in thickness, and cut off the crusts.
There is a great knack in spreading these slices, and
where the time can be spared the butter should be
beaten to a cream by hand or with a delicately clean
wooden spoon. It can then readily be seasoned to
taste with pepper, salt, &c. M. C. H. Senn, the
well-known chef of the National Training School of
Cookery (to whom, by the way, I am much indebted
for my sandwich knowledge), advises the following
mixture for spreading the bread: Weigh and beat
^Ib. of fresh butter to a cream, then mix in lightly a
gill of stiffly whipped cream, with mustard (French
or English), salt, and, if liked, a little cayenne or
coralline pepper to taste. This butter, by the way,
if kept on ice or in a cold place, keeps good for a
fortnight or so. Savoury butters of all kinds are
extremely good for sandwiches, and being very easy
to make should be kept handy in a house where
sandwiches are in request.
Cayenne, coralline, mustard, or curry butter is made
by beating 4oz. or 5oz. of fresh butter to a cream,
and incorporating with it a teaspoonful of either
pepper (the coralline gives a pretty red colour
especially suitable for lobster, shrimp, or other fish
SAJSTDWICHES.
21
sandwicli), or ratlier more of cnrrj powder or
mustard flour, in the two latter cases adding a dash
of cayenne and a few drops of lemon juice or chilli
vinegar.
Anchovy hutter is made by well washing, boning,
and pounding eight anchovies, working an ounce of
butter into them as you pound (sieving them at the
last, if you think the bones have not been properly
removed), and finally rub this up smoothly with 4oz.
to 5oz. of fresh, or the savoury butter first given.
Essence of anchovy or anchovy paste may be used
instead of the fish, but is not so delicate. Lobster,
prawn, or shrimp hutter is made in the same way,
using the coral, spawn, and creamy parts of the
first fish, and, when pounded, incorporating it with
some of the flesh cut into minute dice and enough
fresh butter to make a nice paste, flavouring and
moistening it with a little lemon juice or chilli
vinegar and coralline pepper. For prawn or shrimp
butter use about a pint of shelled shrimps, or an
equivalent amount of prawns, to 4oz. or 5oz. of
fresh butter, with a good dash of cayenne or coral-
line pepper (this has the prettiest colour), a little
lemon juice, or chilli or anchovy vinegar, and a
suspicion of mace. A very excellent butter can be
made in this way, only using curry powder instead
of the cayenne, though adding a dash of the latter
to give piqu.*,ncy.
Horseradish hutter, or Creme raifort, is made by
grating down some horseradish as finely as possible,
then incorporating it with creamed butter or thick
whipped cream (using three tablespoonfuls of the
22
SALADS, SANDWICHES, &c.
Page 10
Presented as published in 1901. 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
taste, and often kept moist by the addition of a slice or two of cucumber, tomato, or lettuce ; the latter are tiny mouthfuls of all kinds of savoury food, to stimulate and excite the appetite without being really of any great nutritive value. A few directions may be given for each kind. In any case tin loaves are best, and should preferably be twentyfour hours old. Butter, slice them about oneeighth of an inch in thickness, and cut off the crusts. There is a great knack in spreading these slices, and where the time can be spared the butter should be beaten to a cream by hand or with a delicately clean wooden spoon. It can then readily be seasoned to taste with pepper, salt, &c. M. C. H. Senn, the well-known chef of the National Training School of Cookery (to whom, by the way, I am much indebted for my sandwich knowledge), advises the following mixture for spreading the bread: Weigh and beat ^Ib. of fresh butter to a cream, then mix in lightly a gill of stiffly whipped cream, with mustard (French or English), salt, and, if liked, a little cayenne or coralline pepper to taste. This butter, by the way, if kept on ice or in a cold place, keeps good for a fortnight or so. Savoury butters of all kinds are extremely good for sandwiches, and being very easy to make should be kept handy in a house where sandwiches are in request.
Cayenne, coralline, mustard, or curry butter is made by beating 4oz. or 5oz. of fresh butter to a cream, and incorporating with it a teaspoonful of either pepper (the coralline gives a pretty red colour especially suitable for lobster, shrimp, or other fish
SAJSTDWICHES.
sandwich), or rather more of curry powder or mustard flour, in the two latter cases adding a dash of cayenne and a few drops of lemon juice or chilli vinegar.
Anchovy hutter is made by well washing, boning, and pounding eight anchovies, working an ounce of butter into them as you pound (sieving them at the last, if you think the bones have not been properly removed), and finally rub this up smoothly with 4oz. to 5oz. of fresh, or the savoury butter first given. Essence of anchovy or anchovy paste may be used instead of the fish, but is not so delicate. Lobster, prawn, or shrimp hutter is made in the same way, using the coral, spawn, and creamy parts of the first fish, and, when pounded, incorporating it with some of the flesh cut into minute dice and enough fresh butter to make a nice paste, flavouring and moistening it with a little lemon juice or chilli vinegar and coralline pepper. For prawn or shrimp butter use about a pint of shelled shrimps, or an equivalent amount of prawns, to 4oz. or 5oz. of fresh butter, with a good dash of cayenne or coralline pepper (this has the prettiest colour), a little lemon juice, or chilli or anchovy vinegar, and a suspicion of mace. A very excellent butter can be made in this way, only using curry powder instead of the cayenne, though adding a dash of the latter to give piqu.*,ncy.
Horseradish hutter, or Creme raifort, is made by grating down some horseradish as finely as possible, then incorporating it with creamed butter or thick whipped cream (using three tablespoonfuls of the