S Smoky Sandwich and Sturgeon-smoked Sandwich
A historical recipe from The Complete Book of Cheese, by Bob Brown (1955).
A historical recipe
The Complete Book of Cheese, by Bob Brown (1955). Project Gutenberg eBook #14293.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.
Credit
From The Complete Book of Cheese, by Bob Brown (1955). Digitised by Project Gutenberg, eBook #14293 (https://www.gutenberg.org/ebooks/14293). 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.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Ingredients 2 ingredients
- a slice of miniature-loaf rye studded
- a slice of smoked cheese
Method
- Skin some juicy little, jolly little sprats, lay on thin rye, or a slice of miniature-loaf rye studded with caraway, spread with sweet butter and cover with a slice of smoked cheese.
- Hickory is preferred for most of the smoking in America.
- In New York the best smoked cheese, whether from Canada or nearer home, is usually cured in the same room with sturgeon.
- Since this king of smoked fish imparts some of its regal savor to the Cheddar, there is a natural affinity peculiarly suited to sandwiching as above.
- Smoked salmon, eel, whitefish or any other, is also good with cheese smoked with hickory or anything with a salubrious savor, while a sandwich of smoked turkey with smoked cheese is out of this world.
- We accompany it with a cup of smoky Lapsang Soochong China tea.
Plating
The plating picture will go here.
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