Sandwiches

Ingredients

• a stale loaf of bread
• butter these evenly and thinly with fresh butter
• mustard
• salt
• pepper

Method

1. 1

   Cut the crust from a stale loaf of bread into neat slices an eighth of an inch thick.

2. 2

   Butter these slices evenly and thinly.

3. 3

   Season the cut-up meat with mustard, salt, and pepper, and lay it between two slices of buttered bread.

4. 4

   Press to make the ingredients adhere and cut into squares with a sharp knife.

5. 5

   Dish them in circles on a napkin and garnish with parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1705. The excerpt below is the record exactly as published.

sandwiches properly, that two or three rules be observed : — 1st, what- ever meat, &c., is used, let it be well dressed, freed from skin, gristle, and all unpalatable portions, and it should be cut up into mouthfuh. The last is a most important point, and one not often attended to. 2nd, pare the crust from a stale loaf of bread, cut it into neat slicca an eighth of an inch in thickness, and butter these evenly and thinly with fresh butter. A loaf baked in a tin for the purpose, and called a sandwich loaf, may be ordered from the baker when it is known two days beforehand that the sandwiches will be wanted. 3rd, Season the cut-up meat with mustard, salt, pepper

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