Game Sandwiches

Name: Game Sandwiches
Yield: 2 servings
Ingredients: Cut the meat in very thin slices from partridges, grouse or any game that has been roasted; shred some celery; Lay the meat on delicately thin fresh toast

From The national course in home economics, 1917

Serves 2

Eaten either hot or cold.

Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 121. The excerpt below is the record exactly as published.

GAME SANDWICHES. Cut the meat in very thin slices from partridges, grouse or any game that has been roasted and shred some celery. Lay the meat on delicately thin fresh toast

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