Cold Beef Sandwiches
A historical recipe from Sandwiches, by S. T. Rorer (1894).
A historical recipe
Sandwiches, by S. T. Rorer (1894). Project Gutenberg eBook #29329.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Sandwiches, by S. T. Rorer (1894). Digitised by Project Gutenberg, eBook #29329 (https://www.gutenberg.org/ebooks/29329). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- half pint of meat
- a half teaspoonful of salt
- a tablespoonful of tomato catsup
- a teaspoonful of Worcestershire sauce
- a teaspoonful of melted butter
- two slices together
- a pound of butter
- two tablespoonfuls of onion juice
- a saltspoonful of paprika
- four tablespoonfuls of caviar
- two hard-boiled eggs
Method
- Take the remains of cold roasted beef, and chop very fine;
- put it into a bowl;
- to each half pint of meat, add a half teaspoonful of salt, a tablespoonful of tomato catsup, a teaspoonful of Worcestershire sauce and a teaspoonful of melted butter;
- work this together.
- Cut the crust from the ends of a loaf of whole wheat bread;
- butter lightly and slice;
- so continue until you have the desired number of slices;
- spread the slices with a layer of the seasoned meat;
- put two slices together, and cut into desired shapes.
- Beat a quarter of a pound of butter to a cream;
- add two tablespoonfuls of onion juice, the same of lemon, a saltspoonful of paprika, and gradually four tablespoonfuls of caviar.
- Spread this on thin slices of brown bread or pumpernickel, put two together, press lightly and cut into long, narrow shapes.
- Cut slices of bread in crescent-shaped pieces, butter one side and toast.
- Have ready two hard-boiled eggs, remove yolks, put them through sieve, chop whites very fine, and spread toast with layer of caviar;
- then sprinkle over first a little of whites, then a little of the yolks of the eggs.
- Put over in the form of a ring a piece of onion, the onion having first been cut into thin slices, and then separated.