Sardine Sandwiches

Ingredients

• boneless sardines
• a few drops of lemon-juice
• thinly buttered graham or white bread

Method

1. 1

   Prepare sardines, sprinkle with lemon juice, and lay between buttered bread.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 122. The excerpt below is the record exactly as published.

SARDINE SANDWICHES Chop hard-boiled eggs not very fine, and with them half as many skinned sardines. Season with salt and pepper, and when well mixed spread thick on thin slices of brown or graham bread. Press the sandwiches together firmly. FISH SANDWICHES Fish sandwiches offer a happy way of utilizing remains of boiled fish, such as salmon, lobster, sole, etc. They may be made of the fish minced, or of the fish still kept in solid form. If the fish is minced, season it well, make it to a paste with butter, and spread on buttered slices of whole wheat or graham bread. Between the slices of bread a little scraped onion may also be added, or, if the taste prefers, cool slices of cucumber which have been soaked in a French dressing. If the fish is not minced, but kept in solid meat, soak the meat well in a French dressing before it is laid between buttered slices of graham or whole wheat bread. Here again scrapings of onion or slices of cucumber are not amiss. GINGER SANDWICHES Chop the ginger fine, soften it with thick cream, and spread on either whole wheat, graham, or white bread. Candied fruits, such as cherries, pears, orange peel, may be used in the same way. HAM SANDWICHES Cut pieces of cold boiled ham, keeping some of the fat. Chop fine, and mix it in a small quantity of mustard which has been mixed up with water, a little sugar, and salt. Add to the ham a small quantity of chopped cucumber pickle, and stir all together. Slice two pieces of white bread thin, turn so that the pieces match, butter the bread, and spread the ham on one slice thickly. Turn the other slice over it, and cut in one or two pieces, according to the size of the slice. SANDWICHES 221 HAM AND ONION SANDWICHES Between thin slices of buttered rye bread lay a thin slice of boiled ham, touch the ham lightly with made mustard, and press the bread together. A very thin slice of Bermuda onion may be laid on the ham, if the taste so directs. JUNE ROSE SANDWICHES New made and unsalted butter when packed overnight with fragrant rose leaves absorbs their perfume. Cut deli- cate slices of white bread in fingers or dollar sizes, spread with the butter, lay on a few petals, and press together. LETTUCE SANDWICHES These sandwiches are made of slices of white bread but- tered and holding between them two or three crisp, white lettuce leaves on which a pinch of salt and a few drops of lemon-juice or a spoonful of mayonnaise have been placed. Or graham bread is used. The lettuce leaves are sometimes cut in ribbons instead of being kept whole. LOBSTER SANDWICHES Mince a boiled lobster. Season it to your taste with minced onion, salt, pepper, and lemon- juice. This may be put on the under slice of bread, and have for its upper part a slice of bread and butter holding a small lettuce leaf. MUSHROOM SANDWICHES Cook the mushrooms, cut small, and when tender add a little cream and a seasoning of crisp bacon cut in small pieces. Season also with salt and pepper and spread on thin slices of bread. MUTTON SANDWICHES Like beef sandwiches, these may be made from either the roast or boiled meat. Again arises the question of what is a 222 THE HOME COOK BOOK natural savory herb or vegetable to accompany the meat. Chopped olives may be laid on the slice of mutton, or capers minced and mixed with a little cream, or thin slices of tomato which have soaked in a French dressing, or slices of crisp cucumber which have had the same saturation. NUT AND CHEESE SANDWICHES For these you may use pecans, English walnuts, almonds, or our own hickory nuts. Pound to a paste or chop fine half a cup of the nut meats. Mix thoroughly with a roll of Neufchatel cheese, add half a teaspoon of salt in the mixing and spread on thin slices of whole wheat, graham, rye, or white bread. NUT AND FIG SANDWICHES Take equal parts of English walnut meats and figs. Chop the walnuts fine. Also chop the figs and set them to cook slowly with a little water. When they have dissolved into a paste add the chopped nut meats, squeeze in a flavoring of lemon or orange juice and spread between thin slices of graham bread. OLIVE AND CUCUMBER SANDWICHES For these use graham or white bread. Chop together equal parts of olives and small cucumber pickles. Stir them together with a mayonnaise dressing and spread on slices of bread. OLIVE AND MINT SANDWICHES Use equal quantities of chopped mint and olives, and let them stand a few hours in a French dressing. Take thin slices of graham bread, butter, spread with the mint and olives, and press together. OYSTER SANDWICHES Take two dozen oysters, chop fine, add salt and cayenne, and heat in a saucepan. Drop in a tablespoon of butter and SANDWICHES 223 three tablespoons of fine breadcrumbs. Cook three or four minutes and cool for spreading on thin slices of buttered bread. PEANUT SANDWICHES Take fresh-roasted peanuts, chop fine, mix with a ma- yonnaise dressing and spread on thin slices of graham, whole wheat, or white bread. SARDINE SANDWICHES Take boneless sardines — or if the more common sardine, scrape oflf oil and skin, open lengthwise, sprinkle with a few drops of lemon- juice, and lay between slices of thinly buttered graham or white bread

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