Sandwich

Ingredients

• equal quantities of butter and grated cheese
• a little mustard to taste
• slices of white bread
• slices of ham cut as thin as possible

Method

1. 1

   Beat equal quantities of butter and grated cheese with mustard in a mortar.

2. 2

   Spread on slices of bread, add thin slices of ham or other meat, cover with another slice of bread, and cut into mouthfuls.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 27. The excerpt below is the record exactly as published.

SANDWICHES OF POUNDED HAM OR TONGUE For Tea or Luncheon Baskets Take some boiled ham — free it from fat and sinew. Pound it in a mortar until tender and smooth — add four ounces of fresh butter, six peppercorns, and a grate of nutmeg. Pass through a wire sieve and make your sandwiches from this. ¥ EGG SANDWICHES For Tea or Travelling Boil hard six new-laid eggs. When cold break away the shells and pound the eggs with four ounces of fresh butter — adding salt and pepper. Pass through a coarse sieve and lay thickly between sand- wiches of bread and butter, $ CHICKEN OR GAME SANDWICHES Take the white meat from a chicken or any kind of game. Pound in a mortar till very fine and smooth. Add four ounces of fresh butter, six white 84 CHICKEN, GAME AND LIGHT DISHES peppercorns, salt and pepper and a grate of nutmeg, pass through a sieve and use for sandwiches. ¥ SANDWICH rriAKE equal quantities of butter and grated cheese and a little mustard to taste. Beat them in a marble mortar in a uniform mass. Spread this mixture upon slices of white bread, then put on slices of ham ctit as thin as possibl

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