Rolled Sandwiches
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Ensure mixture is not too moist or too dry.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 269. The excerpt below is the record exactly as published.
ROLLED SANDWICHES 389 Rolled Sandwiches.— Pound in a mortar a quarter of a pound of cooked chicken or turkey, two ounces of cooked tongue or ham freed from skin and fat, an ounce of butter, two tablespoonfuls of veloute sauce, and from four to six tablespoon - fuls of fine white breadcrumbs. When the mixture is smooth add pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.