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Shrimp Sandwiches
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 93. The excerpt below is the record exactly as published.
eason with piaprika and tarragon vinegar. Lay between slices of bread and add a teaspoon of salad dressing to each sandwich. — Mrs. E. G. Harris, WinnetkaV 111. SALSIFY SANDWICHES.— Rub boiled salsify to a paste with cream and season with anchovy sauce and cayenne. — Mrs. Alex. Drexel Park Ridge, 111. SAUSAGE SANDWICHES.— Thin slices of cooked pork, beef, or liver sausages, lettuce leaves and cucumber pickles. — Mrs. H. B. Sanborn, Bartlett, 111. SHAD ROE SANDWICHES.— Among the daintiest and most palatable fish sandwiches are those made of shad roe. Throw the roe into the boiling water and add 1 slice of onion, 1 bay leaf, and 1 teaspoon of salt, simimer gently for about 30 minutes, and drain. With a fork, remove the membrane; add, just a suspicion of mace, 1 tablespoon of melted butter, ^ teaspoon of salt, and 2 tablespoons of lemon juice. The mixture may then be spread on thin slices of brown bread and butter, or put in hollowed small gra- ham or wheat rolls. — 'Mrs. C. C. Clancey, Kenilworth, 111. 142 BREAD SHRIMP SANDWICHES.— Mash shrimps, season with lemon juice, and mix with mayonnaise, or chop the shrimps, rub to a paste with oil
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