chicken and tongue, a lettuce leaf, and some mayonnaise sauce.
Good potted meat or fish, worked up with butter, pepper, a touch of mustard, and a little chutney, makes an eatable sandwich.
Ham and beef sandwiches are improved if some of Buckle's horseradish zest be mixed with the mustard: be easy with the butter if you can dot in some nice pieces of fat.
Pound a two-ounce slice of mild cheese well with an ounce of fresh butter, a teaspoonful of made mustard, a little black pepper, and salt, add an anchovy, well wiped free from oil, and passed through the sieve with a little butter if too thick, mix thoroughly, give it a dust of Nepal pepper, spread it on your bread, and complete the sandwich.
Caviare merely requires a few drops of lemon juice and a dust of Nepal pepper before being spread on the buttered bread.
Hard-boiled eggs work up well for sandwiches, and may be either used plainly pounded with butter with a seasoning of pepper and salt, or be improved with minced garden-cress, watercress, strips of cucumber, chopped anchovies, and capers.
Fillets of anchovy with slices of olive, embedded in pounded hard-boiled egg and butter, and lightly dusted with Nepal pepper, give you another variety.
New spongy bread is ill-adapted for sandwich-making. Bread for this purpose must be close-grained and stale: in this state it can be cut thin and with clean edges.
Cake is acceptable at every kind of luncheon; in fact, cakes were invented for that meal, for five o'clock tea, weddings, and for schoolboys only.