Sandwiches (No. 504)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

MATERIALS FOR MAKING SANDWICHES

Cold meat, or poultry.
Potted ditto (No. 503). ↝ Meat spread or potted meat, NFS [Cold cuts and cured meats]
Savoury ditto (No. 496).
Potted lobster (No. 178), or shrimp (No. 175).
Potted cheese (No. 542).
Ditto, or grated tongue.
Potted, or grated ham (No. 509).
Anchovy (Nos. 434 and 435).
German sausage ↝ Sausage, turkey, fresh, raw [Sausages and Luncheon Meats]
Cold pork ditto (No. 87).
Hard eggs, pounded with a little butter and cheese. ↝ Egg, whole, cooked, hard-boiled [Dairy and Egg Products]
Grated ham, or beef. ↝ Ham [Cold cuts and cured meats]
Various forcemeats, &c. (No. 373), &c.

Seasonings

Curry-powder, zest, mustard, pepper, and salt are added occasionally. ↝ Spices, curry powder [Spices and Herbs]

Instructions (1)

Whatever is used must be carefully trimmed from every bit of skin, gristle, &c. and nothing introduced but what you are absolutely certain will be acceptable to the mouth.

Original Text

Sandwiches,—(No. 504.)

Properly prepared, are an elegant and convenient luncheon or supper, but have got out of fashion, from the bad manner in which they are commonly made: to cut the bread neatly with a sharp knife seems to be considered the only essential, and the lining is composed of any offal odds and ends, that cannot be sent to table in any other form.

Whatever is used must be carefully trimmed from every bit of skin, gristle, &c. and nothing introduced but what you are absolutely certain will be acceptable to the mouth.

MATERIALS FOR MAKING SANDWICHES.

Cold meat, or poultry. Potted ditto (No. 503). Savoury ditto (No. 496). Potted lobster (No. 178), or shrimp (No. 175). Potted cheese (No. 542). Ditto, or grated tongue. Potted, or grated ham (No. 509). Anchovy (Nos. 434 and 435). German sausage Cold pork ditto (No. 87). Hard eggs, pounded with a little butter and cheese. Grated ham, or beef. Various forcemeats, &c. (No. 373), &c. Curry-powder, zest, mustard, pepper, and salt are added occasionally.

Notes

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