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Chicken and Ham Sandwiches
From Cassell's dictionary of cookery, 1892
Serves 1
Allow two or three sandwiches for each person.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 366. The excerpt below is the record exactly as published.
Chicken and Ham Sandwiches. — Put a breakfast-cupful of good gra-sy into a saucepan, with three dessert-spoonfuls of cuiTy paste mixed smoothly in it. Add half a pound of the flesh of a cold chicken, and two ounces of lean ham finely minced. Let the ingredients boil for ten minutes, then turn them out. Cut some slices of stale bread about the eighth of an inch in thickness, and stamp them out in shapes. Fry them in a little butter
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