Beef Sandwiches, Raw

Ingredients

• raw beef
• salt
• pepper
• thin slices of bread

Method

1. 1

   Scrape the raw beef, season it, and spread it between thin slices of bread.

2. 2

   Toast these sandwiches until the bread is well toasted, then serve hot.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 376. The excerpt below is the record exactly as published.

Beef Sandwiches, Raw SAND W I C H E S Egg and Cheese Beef Sandwiches, Raw. — After scraping the raw beef, season it and spread it between thin slices of bread. Toast these sandwiches until the bread is well toasted. Then serve hot. Celery Sandwiches. — The filling for these sandwiches may be made in two ways. One method is to cut the tender stalks of celery into tiny bits, mix them with mayonnaise dressing, and spread this paste between slices of thin bread. A more delicious filling is made by mixing a cupful of the finely cut celery into the chop- ped whites and pounded yolks of two hard-boiled eggs. Stir all well together, and moisten the mixture with two table spoonfuls of may- onnaise dressing. Cheese Sandwiches. — Thin slices of any cheese seasoned with salt, pep- per, and mustard, between equally thin slices of bread. Cheese Sandwiches are sometimes made by laying a wafer-like slice of cheese between two thin slices of bread, from which all crust has been re- moved. Drop into deep boiling fat, and fry quickly to a golden-brown color. Lay the sandwiches for a mo- ment on tissue-paper in a hot colan- der, then pile upon a folded napkin on a small platter. Cheese Sandwiches, Hot. — May be made of Graham bread sliced very thin and spread with a paste made by rubbing six table -spoonfuls of freshly grated cheese with two table- spoonfuls of butter. Sprinkle with salt, add a dash of paprika, press the two sides of the sandwich firmly to- gether, and fry in hot butter. When lightly browned they are done. Chicken Sandwiches. — To a cupful of finely chopped cold chicken allow six large oysters and three table- spoonfuls of melted butter. Cook the oysters in their own liquor until the edges curl ; chop them, and add to the chicken. Season the mixture with salt and white pepper

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