Honover Sandwiches

Ingredients

• the well-beaten yolks of 2 eggs
• ½ lb. best butter
• 3 tablespoons mixed mustard
• a little pepper
• a little salt
• very finely chopped tongue and ham

Method

1. 1

   Mix yolks, butter, mustard, pepper, and salt smoothly.

2. 2

   Spread on thin slices of bread, adding finely chopped tongue and ham.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 224. The excerpt below is the record exactly as published.

a little salt, butter, and thicken with flour moistened with cold milk, and pour over the toasted gems. Gems left one day may be thus utilized for the next day's breakfast. STRAWBERRY TOAST — Toast thick slices of bread, butter them, and pile them with alternate layers of strawberries, crushed and sweetened as for shortcake, with strawberries on top; serve with cream, at once and while hot. SANDWICHES. Bread for sandwiches should be one day old, and a brick-sbaped loaf is the best. Cut the crust from the end, then spread the end of the loaf evenly with softened butter, or compounds of butter, sea- soned meat, etc., if desired, then with a sharp knife cut the buttered slice from the loaf. In this way the bread is not broken, as it is apt SANDWICHES 291 to be if very tender, wlien spread after slicing. Spread and cut in this way until the loaf is used. Place two of the spread slices to- gether, press firmly, and trim in any way liked. They may be cut in rounds or heart-shaped with biscuit cutters; the crust may be trimmed off and the sandwiches cut from corner to corner, making triangles, or for ordinary occasions they may be left un trimmed, as many persons prefer them with the crusts. For hearty, hungry children, nothing is better for luncheons, picnic refreshments, etc., than sandwiches. Spread evenly the end of a loaf of good home=made bread, a day old, then cut it off ^ inch thick, spread another slice with butter, place boiled ham, cold tongue, roast beef or chicken, on one slice, cover it with another, and press tightly together; roll each one in buttered pajDer, or all together in a clean napkin. To keep them moist until eaten, put them after wrapping, into a tin pail, and cover tightly. If the meat used for filling sandwiches is chopped fine it will be much more convenient to eat. In putting up sandwiches for picnics, etc., it will add to their appearance to tie them with ribbon in pack- ages; a different colored ribbon can be used effectively for each kind of sandwich Although it is a little more trouble to make them, sandwiches can be improved both in appearance and flavor by cutting thin slices of bread into small square, oval, or round pieces, and frying them in smoking hot fat to a light golden brown; then drain on blotting paper. These pieces can be made into anchovy, lobster, egg, salmon, chicken or other sandwiches, piled high on plates with bright greeii parsley around the base. Such sandwiches are admirably adapted for evening parties, and will be more appreciated than second and third rate sweets. Mustard or Anchovy Butter for sandwiches may bs prepared as fol- lows: For mustard butter, take soft butter the size of an egg, and 2 tablespoons of good mustard, put them in a stone mortar and work them together with the pestle till perfectly mixed. For anchovy but- ter, take the same amount of butter and 1 teaspoon of anchovy paste, and work them together in the same way. Same i)^'^roi"tions for larger quantities. ABERDEEN SANDWICHES — Put in the chopping^bowl cold meat, either of veal, ham, beef or poultry, and chop it very fine; for 1 teacup of chopped meat, add to it a piece of softened butter the size of an egg, a little pepper and salt, with 1 or 2 spoons of water to slightly moisten it, and 1 teacup of fine bread crumbs; chop and mix all to a paste. Take a bit of the mixture on the molding- board, and 292 SANDWICHES with a knife wet in hot water, form it into a strip about 3 inches long and 2 wide. Trim off the edges, detach it from the board with a knife, and roll into an oblong shape. If it is too dry to roll without cracking, add a little more water; if too wet, add more bread crumbs. These are served with lettuce, or cresses. ANCHOVY AND EQG SANDWICHES.— Bone anchovies, steep them in milk for 2 hours and chop fine; also mince hard4)oiled eggs very fine; sprinkle the chopped egg on a slice of buttered bread, cover with the anchovy, add pepi^er and a layer of mustard and cress, and lay on the other slice of buttered bread. BAKED SANDWICHES.— Sprinkle salt and pepper on thin slices of cold meat, put them between thin slices of bread, form them into a pile 5 or 6 inches high, fasten them together with a skewer, and brown them until the bread is crisp, in a hot oven, first basting them with melted butter. CHEESE SANDWICHES — Mix together I lb. of grated cheese, and ^ teaspoon each of pepper, salt and mustard, add 1 tablespoon each of vinegar and melted butter, make it to a paste, and spread it thin on the buttered bread. DATE SANDWICHES. — Seed choice dates, press flat, and spread between thin slices of buttered bread. EGG SANDWICHES.— (1) Put between buttered slices of bread moderately thin slices of hard-boiled eggs, seasoning them with salt, pepper and nutmeg. (2) Chop the whites of hard-boiled eggs very fine; mash the yolks, and mix with melted butter, salt and pepper. If not smooth enough, add thick cream. Spread the paste on the bread. FISH SANDWICHES.— Use any kind of cooked fish, chop it fine, make it into a soft paste with butter, and season it well. GINGER SANDWICHES — Use the preserved ginger which comes in small jars; cut very thin, and put between slices of buttered bread. Cover with a damp napkin until ready to serve. HAM SANDWICHES — Boil the ham the day before, slice it as thin as possible, and lay it between the thin, buttered slices of bread. Spread on a little mustard, or not, as preferred. Chopped ham sandwiches can be made by chopping the ham as fine as grated cheese, and making it to a paste with malted butter, or butter and cream, or beaten egg, as preferred, with mixed mustard, pepper, and a little finely chopped pickle. Then spread the paste on the bread. SANDWICHES 298 HONOVER SANDWICHES.— To tlie well-beaten yolks of 2 eggs, add ^ lb. best butter, 3 tablespoons mixed mustard, a little pepper and salt; beat all together very smoothly, and set on ice_ Spread it on thin slices of bread, and put between the slices very finely chopped tongue and ham

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