878. Sandwiches

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
base
filling
cream cheese variation
salad sandwich variation
Instructions (20)
  1. Trim a stale quartern loaf free from all crust.
  2. Cut the loaf into slices the eighth of an inch in thickness.
  3. Slightly butter the slices.
  4. Lay thin slices of nicely trimmed meat on the buttered slices.
  5. Cover with another slice of bread.
  6. Cut the sandwiches into eight parts.
  7. If the sandwiches are to be kept for some time before being wanted, they ought to be put one over the other, as they thus keep moist.
  8. Add a little mustard and salt to the meat, if preferred.
  9. Add some thin slices of gherkin to the meat.
  10. The same plan can be adopted with pickled fish, brawn or sausages.
Cream Cheese Variation
  1. Take a small quantity of very fresh cream cheese.
  2. Put it into a basin or a marble mortar.
  3. Add some salt, pepper, and a little mustard.
  4. Beat it well up until it is of the same consistence as butter.
  5. If too hard add a little butter.
  6. Use this mixture as butter on the bread, with slices of meat between.
Salad Sandwich Variation
  1. Cover the bread as before (with the cream cheese mixture or butter).
  2. Have ready some mustard and cress and water-cresses, well washed and dried.
  3. Put the cresses into a bowl with mayonnaise sauce.
  4. When ready to serve, place this mixture neatly between the bread.
Original Text · last edited 12 days ago
878. Sandwiches.—In making a large quantity, a stale quartern loaf should be taken and trimmed free from all crust, and cut into slices the eighth of an inch in thickness, slightly buttered, and then thin slices of meat, nicely trimmed, may be laid on and covered with another slice of bread, and then cut into eight parts; should they be but some time before they are wanted, they ought to be put one over the other, as they thus keep moist,—a little mustard and salt may be added to the meat, if preferred. Some thin slices of gherkin may be added to the meat, and the same plan can be adopted with pickled fish, brawn or sausages. The following varies the common mode of making sandwiches: Take a small quantity of very fresh cream cheese, put it into a basin or a marble mortar, add some salt, pepper, and a little mustard, beat it well up until it is of the same consistence as butter; if too hard add a little of the latter, and use it as butter on the bread, with slices of meat between. Or make it into salad sandwiches:—cover the bread as before, and have ready some mustard and cress and water-cresses well washed and dried, put into a bowl with mayonnaise sauce, and when ready to serve place it neatly between the bread.
Notes
—