Fish 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.
Credit
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.
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.
Ingredients
Method
- Rub to a smooth paste a quarter of a pound of cold, boiled fish;
- add half a teaspoonful of Worcestershire sauce, a tablespoonful of olive oil, a half saltspoonful of salt, and a half saltspoonful of black pepper.
- Spread the slices of bread on the loaf, cut them off about a half inch in thickness;
- trim off the crusts, put on each slice dainty lettuce leaves, and fill the center with the fish mixture.
- Cover with another layer of buttered bread from which you have trimmed the crusts, and press the two together.
Plating
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