Beef Sandwiches

Ingredients

• well-cut beef
• a little butter
• a little mustard
• a little salt

Method

1. 1

   Cut the beef into thin slices and spread with butter, mustard, and salt.

2. 2

   Serve piled on a white dinner-napkin in a silver dish, garnished with parsley.

Nutrition per serving

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 39. The excerpt below is the record exactly as published.

a little salad oil to it, so as to make it thinner when it is cold. A Nice Little Supper. 99 Next roll up a sheet of fairly stiff note-paper like a cone, and hold this cone near the point in the right hand. Pour a little of the hot lard into the cone, and so regulate the pressure on the paper with the right- hand thumb and finger as to allow the melted lard to drop out or run out in a very thin stream at the point. This lard will settle directly it comes out, and turn quite white on getting perfectly cold. I would advise you to practise designs on a black shining tea-tray, as it will scrape off with a spoon and do again. With a little practice and a natural gift for such things — for a clumsy-fisted Mary Ann would make an awful mess of it — it is wonderful what beau- tiful designs can be formed this way, such as a harp or a rose. In making a spiral border round the edge of the ham, it sometimes looks a little prettier to have a small pink spot in the centre of each circle. This is done by simply colouring the melted lard with a few drops of cochineal. But I would warn you against having too much pink in ornamenting. Just a touch, as in the case of the turnip-flower, is all very well, but it must be but a touch. We wish some persons would bear this in mind in using rouge. Another exceedingly useful supper-dish is well-cut beef sandwiches. If these are cut thin, with just a little butter

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