1241c. SUMMER SANDWICH.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Butter thin slices of white or brown bread.
  2. Place thin slices of any of the following meats on the buttered bread: ham, tongue, boiled or roast beef, roast mutton, poultry or game.
  3. Season the meat with pepper and salt and a little mustard.
  4. Strew some mustard and cress, small salad, or, if preferred, some finely-shred lettuce, over the meat.
  5. Press the sandwich together with the blade of a knife.
  6. Cut it into small oblong shapes.
  7. Dish up neatly and send to table.
Original Text
1241c. SUMMER SANDWICH. Between thin slices of white or brown bread and butter, place some very thin slices of any of the following kind of meats; ham, tongue, boiled or roast beef, roast mutton, poultry or game, season with pepper and salt and a little mustard; strew some mustard and cress, small salad, or, if preferred, some finely-shred lettuce, over the meat; press the sandwich together with the blade of a knife, cut it into small oblong shapes, which, having dished up neatly, send to table.
Notes
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