Shooting Sandwich
From Salads, sandwiches, and savouries, 1901
Variations include using different meats and sauces.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 19. The excerpt below is the record exactly as published.
Shooting Sandwich. — Toast neatly trimmed slices of bread on both sides, then split and butter half of them with plain or savoury butter, and spread the rest with a stiff tartare sauce, to which you have added some French mustard (moutarde de Maille). Cover the buttered pieces with thin slices of meat or game
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