Savory Sandwiches

Ingredients

• 4 slices of stale bread
• 2 ozs. butter
• 1 egg
• Devilled ham
• Lemon juice
• Breadcrumbs

Method

1. 1

   Cut the slices of bread rather thin, spread each with the devilled ham, and if liked very hot, add a little cayenne; press the two slices together, cut out with a small cutter or with a sharp knife, brush over with the beaten egg, toss in breadcrumbs, and fry a pretty golden brown in very hot fat; drain for a moment and serve decorated with finely chopped parsley and breadcrumbs.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 76. The excerpt below is the record exactly as published.

2 ozs. butter ^ teaspoonful Elliott's Salt and cayenne to taste Queensland baking powder Mode. — Mix the flour and butter well together, then rub in the grated cheese ; moisten them with sufticient milk to make it a stiff paste ; roll out and cut into fingers of about three inches long and one inch wide ; bake on a tin in a brisk oven for five minutes, to a light brown color. 449— CHEESE SANDWICHES. 4 ozs. cheese 1 oz. butter 1 teaspoonful dry mustard Lemon juice Slices of cucumber Slices of bread and butter Cayenne. Mode. — Grate the cheese and mix with the butter, mustard, and cayenne to taste, and a few drops of lemon juice. Have ready some thin slices of fresh young cucumber and of thin bread and butter ; spread the mixture on the bread and butter, place the slices of cucumber between ; press two slices of bread together ; cut into neat small shapes and serve on a d'oyley or folded serviette ; garnish with fresh sprigs of parsley. 450— CELEEY TOAST. 2 or 3 stalks of celery White sauce Pepper and salt Parsley Milk or water Buttered toast. Savouries. Mode. — Chop the celery in small pieces after washing it thoroughly, drop into boiling milk or water to which salt has been added, and boil till soft. Have ready some buttered toast, cut into neat shapes, and some thick white sauce ; stir the cooked celery into the white sauce ; make thorougUy hot. and place a spoonful on each piece of toast ; garnish with fresh parsley (chopped) and serve hot. MACAEONI BATTEE. ^ pt. milk Chopped parsley i lb. flour Brown sauce. Mode. — Place the macaroni in a buttered pie-dish ; make a batter of the eggs, milk and flour ; season with pepper, salt and chopped parsley ; pour over the macaroni and bake for an hour. Serve very hot with rich brown sauce or gravy. 452— EOAST OYSTEES. Oysters in the shell Salt and pepper (or cayenne) Butter, Mode. — Wash the shells clean and lay the oysters on a gridiron over a bright coal fire ; when the shells open they are done ; take off the top shell and serve on the under one. Put a small piece of butter, a sprinkle of cayenne and a little salt, if necessary, on each oyster. Serve very hot on a folded serviette. 453— SAYOUEY CIGAEETTES. J lb. cold beef i lb. ham i teaspoonf ul powdered herbs Parsley i lb. light pastry 1 egg 1 lemon Pepper and salt 2 teaspoonfuls gravy Eschalot Breadcrumbs. 451— Cooked macaroni Pepper and salt 2 eggs Savouries. Mode. — Mince the meat finely and season with pepper, salt, herbs, finely chopped parsley, grated lemon rind, and a small piece of very finely chopped eschalot ; add the gravy and mix thoroughly. Roll the pastry out thinly, cut in pieces about three inches long and two inches wide, spread with the mixture, roll up cigarette fashion, wetting the edges of the pastry to make them adhere. Brush over with beaten egg, roll in fine breadcrumbs, and fry in very hot fat. Arrange in a pyramid on a hot dish ; garnish with fried parsley and serve. 454— ANCHOVY CEOUTONS. Anchovies Olives Croutons of bread Mayonnaise. Mode. — Spread the croutons with the mayonnaise, having as many fried as the number of people, have the same number of anchovies and olives ; stone the olives without breaking them ; take out the centre curl of the anchovies (which must be skinned), and place that in the middle of the olives, and put the anchovy ring that is left on the crouton ; place the olives in the middle, standing on end, and serve. 455— CHEESE SAVOUEY. Puff pastry 3 tablespoonfuls cheese ^ teaspoonful lemon juice 1 dessertspoonful cream 1 egg Cayenne and salt Parsley. Mode. — line some tiny patty pans with the puff paste ; separate the white and yolk of the egg, grate the cheese (if possible let half be parmessan), mix with it the yolk of the egg, lemon juice, cayenne, salt if required, and a dessertspoonful of cream (the latter may be dispensed with if wished) j beat the white of the egg to a stiff froth Savouries. and mix lightly with the other ingredients, half fill the tartlets and bake in a quick oven till the pastry is done. Garnish with sprigs of finely chopped parsley and serve immediately. 456— SAYOUEY SANDWICHES, 4 slices of stale bread 2 ozs. butter 1 egg Devilled ham

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