English Salt-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.
United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a half cupful of cream
- four tablespoonfuls of freshly grated horseradish
- a saltspoonful of salt
Method
- Whip a half cupful of cream until it is very stiff.
- Put four tablespoonfuls of freshly grated horseradish or horseradish pressed free from vinegar into a bowl, add the yolk of an egg and a saltspoonful of salt;
- mix and fold in the whipped cream.
- Have ready very thin slices of cold boiled salt beef.
- Butter thin slices of bread, put on a layer of salt beef, then a thin layer of the horseradish sauce and another layer of buttered bread.
- Press together, trim the crusts and cut into triangles.