Mutton 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
- Chop a half pound of cold, cooked mutton very fine;
- add two tablespoonfuls of cream or olive oil, a tablespoonful of capers, half a teaspoonful of salt, and a saltspoonful of pepper;
- mix thoroughly.
- Butter the slices on the loaf;
- cut them one-half inch thick, and trim off the crusts.
- Spread thickly with the mixture;
- put at each of the four corners a mint leaf;
- put on top another slice of buttered bread, from which you have trimmed the crust, press the two together, and cut from corner to corner making four triangles.
- These sandwiches may also be flavored with tomato catsup.
Plating
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