Game Sandwiches. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

for the sandwiches

pounded game or meat ↝ Pheasant, raw, meat only [Poultry Products]
cold first stock made from the bones, as for croquettes
Butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
slices of bread ↝ Bread, vegetable [Yeast breads]
a little mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
pounded mace ↝ Spices, mace, ground [Spices and Herbs]

Instructions (6)

Prepare pounded game or meat.
Mix the pounded game or meat with some cold first stock made from the bones, as for croquettes.
Butter only one of the slices of bread.
Put a little mustard and salt on the buttered slice of bread.
Flavour the meat mixture with a little pepper and pounded mace.
Assemble the sandwiches.

Original Text

Game Sandwiches. No. 2. Mrs. Dick’s—are best of pounded game or meat, with which mix some cold first stock madefrom the bones, as for croquettes. Butter only one of the slices of bread, and on it put a little mustard and salt. Flavour the meat with a little pepper and pounded mace.

Notes

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