Ham Sandwiches
From The encyclopaedia of practical cookery, 1892
Serves 1
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 51. The excerpt below is the record exactly as published.
pieces of paste on a baking-tin, and bake them in a brisk oven until lightly browned. When cooked, take the paste out of the oven, leave it until nearly cold, then spread it lightly over with fresh butter. Spread the grated Ham over one of the pieces of paste, and fold the other piece over it. Next, with a sharp knife, cut it into fingers. Spread a folded napkin or a lace-edged dish-paper over a dish, arrange the sandwiches tastefully on it, garnish with sprigs of fresh green parsley
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