Beef or Mutton Sandwich

Ingredients

• 6oz. to 8oz. finely minced cold beef
• a spoonful or so of capers
• the hard-boiled sieved yolks of two eggs
• Season to taste
• spread the mixture on brown bread and butter

Method

1. 1

   Mix the puree with minced beef, olives, capers, and sieved egg yolks.

2. 2

   Season to taste, spread on buttered brown bread, press together, stamp out neatly, butter the top, and sprinkle with sieved egg white, coralline pepper, and minced parsley.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 15. The excerpt below is the record exactly as published.

6oz. to 8oz. finely minced cold beef (or mutton or veal can be used), a few turned and minced olives, a spoonful or so of capers, and the hard-boiled sieved yolks of two eggs. Season to taste, and spread the mixture on brown bread and butter

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