Aberdeen Sandwiches

Ingredients

• 1 teacup of chopped meat
• a piece of softened butter the size of an egg
• a little pepper
• a little salt
• 1 or 2 spoons of water
• 1 teacup of fine bread crumbs

Method

1. 1

   Chop cold meat very fine, mix with softened butter, pepper, salt, water, and bread crumbs to form a paste.

2. 2

   Shape into strips and serve with lettuce or cresses.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 224. The excerpt below is the record exactly as published.

a little salt, butter, and thicken with flour moistened with cold milk, and pour over the toasted gems. Gems left one day may be thus utilized for the next day's breakfast. STRAWBERRY TOAST — Toast thick slices of bread, butter them, and pile them with alternate layers of strawberries, crushed and sweetened as for shortcake, with strawberries on top; serve with cream, at once and while hot. SANDWICHES. Bread for sandwiches should be one day old, and a brick-sbaped loaf is the best. Cut the crust from the end, then spread the end of the loaf evenly with softened butter, or compounds of butter, sea- soned meat, etc., if desired, then with a sharp knife cut the buttered slice from the loaf. In this way the bread is not broken, as it is apt SANDWICHES 291 to be if very tender, wlien spread after slicing. Spread and cut in this way until the loaf is used. Place two of the spread slices to- gether, press firmly, and trim in any way liked. They may be cut in rounds or heart-shaped with biscuit cutters; the crust may be trimmed off and the sandwiches cut from corner to corner, making triangles, or for ordinary occasions they may be left un trimmed, as many persons prefer them with the crusts. For hearty, hungry children, nothing is better for luncheons, picnic refreshments, etc., than sandwiches. Spread evenly the end of a loaf of good home=made bread, a day old, then cut it off ^ inch thick, spread another slice with butter, place boiled ham, cold tongue, roast beef or chicken, on one slice, cover it with another, and press tightly together; roll each one in buttered pajDer, or all together in a clean napkin. To keep them moist until eaten, put them after wrapping, into a tin pail, and cover tightly. If the meat used for filling sandwiches is chopped fine it will be much more convenient to eat. In putting up sandwiches for picnics, etc., it will add to their appearance to tie them with ribbon in pack- ages; a different colored ribbon can be used effectively for each kind of sandwich Although it is a little more trouble to make them, sandwiches can be improved both in appearance and flavor by cutting thin slices of bread into small square, oval, or round pieces, and frying them in smoking hot fat to a light golden brown; then drain on blotting paper. These pieces can be made into anchovy, lobster, egg, salmon, chicken or other sandwiches, piled high on plates with bright greeii parsley around the base. Such sandwiches are admirably adapted for evening parties, and will be more appreciated than second and third rate sweets. Mustard or Anchovy Butter for sandwiches may bs prepared as fol- lows: For mustard butter, take soft butter the size of an egg, and 2 tablespoons of good mustard, put them in a stone mortar and work them together with the pestle till perfectly mixed. For anchovy but- ter, take the same amount of butter and 1 teaspoon of anchovy paste, and work them together in the same way. Same i)^'^roi"tions for larger quantities. ABERDEEN SANDWICHES — Put in the chopping^bowl cold meat, either of veal, ham, beef or poultry, and chop it very fine; for 1 teacup of chopped meat, add to it a piece of softened butter the size of an egg, a little pepper and salt, with 1 or 2 spoons of water to slightly moisten it, and 1 teacup of fine bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.