Plain Meat Sandwiches

Ingredients

• slices of bread
• butter
• thin slices of ham, tongue, biltong, or game
• salt
• mustard or pepper

Method

1. 1

   Cut very thinly slices of bread and butter from a square loaf baked in a tin, and place very thin slices of ham, tongue, biltong, or game between them; season with salt and mustard or pepper; press them on a board with the blade of a large knife.

2. 2

   Cut the crust off evenly, and divide them into oblong squares.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 79. The excerpt below is the record exactly as published.

Salt to taste. i teacupful of Cream, Put two quarts of white stock into a stewpan ; take six large mealy potatoes, boil and mash them until they are sufficiently soft to pulp through a sieve, with an onion boiled tender; add to the stock. Thicken with butter rolled in flour, and season with pepper, salt, and cayenne ; just before serving stir in the cream, and do not let it boil again. SOUP A LA REINE. (My own Recipe.) Ingredients. S quarts of nice White Stock (may be i Onion. boiled from an old fowl). Some Nutmeg. I cup of Fine Bread-crumbs. White Pepper. A large cup of good Cream. Put an old fowl in a stewpan with water enough to cover it well ; let it simmer for three or four hours ; if the water has diminished, add a little more Aot. About a pound of neck of mutton, or veal, may be added, and an onion. Let it boil till you have a good stock, skim well ; let it get cold, and strain. The next day, when it has boiled up, add the bread-crumbs, nutmeg, pepperj and salt, and, just before serving, the cup qf' cream. Can be served with toasted bread cut in dice. 229 S] SOUP (TOMATO)— SPRITZE— STEAK (PICKLED). SOUP {TOMATO). (My own Recipe.) Take about a dozen nice ripe tomatoes, boil quite tender, with an onion ; mash, and strain. Add to two quarts of good stock ; thicken with a pat of butter rolled in flour ; flavour with a green chilli, cut up, just before serving. SOUP {STRENGTHENING).— See Invalid Cookery. SOUP FOR INVALIDS.^See Invalid Cookery. SPRITZE. (Another Dutch SpecialitL) Ingredients. 3 lb. of Flour, i lb. Butter, lo Eggs. a bottles of Milk. Boil the butter and milk, stir in the flour and a quarter of a pound of sugar. Pour the paste in a dish, arid when cold mix ten eggs with it ; beat well till it drops clean off a spoon. Let it drop into a saucepan of boiling lard or fat in tiny balls. Fry a nice brown. Serve with sugar and pounded and sifted cinnamon. The old Dutch people had a tin through which they pressed the dough into the boiling fat (Another recipe says, one pound of flour to eight eggs, a quarter of a pound of butter, and one pint of milk.) STEAK {PICKLED). Lay two pounds of steak in a dish with sliced onions, half a dozen cloves, two dozen whole pepper, a bay leaf, sprig of thyme, marjoram, and parsley, a tablespoonful of salad oil, tarragon vinegar enough just to come up to the steak ; let it soak for twelve hours, turning occasionally. Then take it out, and grill the steak in a hot pan, turning constantly. Stew the mixture, add a teaspoonful of salt, and let the steak simmer in it, taking out the spices, etc., before serving in a hot dish. Enough for six people. STUFFING FOR TURKEY OR CHICKEN.— See ix^^ol Recipe for Turkey (Boiled). «30 ■SWARTZUIR"— SYLLABUB— SYRUP (LEMON). [S " SWARTZUIR? (A homely Cape Dish.) Ingredients. S lb. of Ribs of MuHoa 6 Cloves. 1 Onion. la Peppereorns, finely bruised, s oz. of Tamaripds. \ tablespoonful of Brown Sugar. Salt. Cut the meat as you would for curry, put in a stew- pan with the onion and a pint of water. When it has simmered for an hour take out a cup of the boiling stock, skimming the top so as to remove all the fatty particles. Stir into this boiling soup a large cup of fine flour ; stir well over the fire till it is a thick dough, now set it to cool. When quite cold work into the dough one or two *ggs ; of this make dumplings the size of a walnut. After this cup of soup has been taken from the meat, stir into it the tamarinds soaked in a pint of boiling water, spices, etc.; let it boil well, and half an hour before serving stir in the dumplings. Serve as an entree. The old recipe had the blood of a duck instead of tamarinds. SWEETS.— For list see Note at end of S, p. 333. SYLLABUB. (Mrs. Etheridge's Recipe.) Jngredients. i pint of White Wine. 2 oz. Loaf Sugar. I pint of Rich Cream. Juiee and Peel of a small Lemon. Rub the sugar on the peel to extract all the flavour from the peel, then add to the cream, and whisk well. Take about one ounce of sifted sugar and add it the last thing, as it tends to make the cream thicker. Put into glasses. Excellent. For another Syllabub Recipe sit TRiFLfc SYRUP {LEMON). (An old Cape Recipe.) Squeeze the juice of fifty lemons, and for every quart of lemon juice take three pounds of sugar, Let the lemon juice and sugar dissolve in an earthen jar placed in «3« S] SYRUP (LEMON)— SALAD— SANDWICHES. a saucepan of boiling water. Let it simmer in this manner till all the sugar is melted and the whole a rich, thick syrup. Bottle when cold, and cork well. The lemon juice to be strained before mixing with the sugar. A delicious drink in hot weather. SYRUP (ANOTHER LEMON). (G. Versfeld.) Ingredients. 61b. of Sugar, and 4 bottles of Water, « oz. Tartaric Acid dissolred in ■ boiled to a Syrup, and strained. tumbler of Water, i teaspoonful of Oil of Lemon. Stir all together; let it settle, then bottle and cork well. A little taken with soda water, or in plain water, is very refreshing in summer, [Note to Salads, p. 213. — The following is a Dutch recipe for Herring Salad.] Ingredients. 3 large Salted Herrings or Harders. i tablespoonfiil of Chopped Parsley. a Spanish Onions. i dessertspoonful of Salad Oil. Pepper and Vinegar. Soak the harders in cold water for a night ; boil for five minutes. Separate the fish from the bones; slice the onions thinly, scald with boiling water ; mix fish, onions, and other ingredients ; garnish with hard-boiled egg and parsley. Penguin eggs, hard-boiled, may be added to the fish. This makes a good supper dish. [Note to Sandwiches, p. 213.— The following are good recipes.] SANDWICHES {PLAIN MEAT). Cut very thinly slices of bread and butter from a square loaf baked in a tin, and place very thin slices of ham, tongue, biltong, or game between them ; season with salt and mustard or pepper

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