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Salami (Italian Sausage) Sandwich

A historical recipe from The up-to-date sandwich book, by Eva Greene Fuller (1909).

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A historical recipe

The up-to-date sandwich book: 400 ways to make a sandwich, by Eva Greene Fuller (1909). Project Gutenberg eBook #75893.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

  1. one-half cup goose grease
  2. a spoon until tender

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Between slices of lightly buttered rye bread, place thin slices of salami.
  2. Garnish with an olive.
  3. PÂTÉ DE FOIE GRAS is made from the liver of geese, ducks, or turkeys.
  4. Put one-half cup goose grease in a fryer on stove;
  5. when hot lay in the livers and baste with a spoon until tender;
  6. remove the livers from the pan and chop very fine.
  7. Add a small onion chopped and boiled brown, season with salt and pepper and mix in some of the grease in which livers were fried.
  8. The mixture must resemble paste.
  9. Pâté de foie gras can be purchased in small cans.

Plating

Cookware for this recipe

  • Deep fryer or deep pan
  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Pastry brush
Source Public domain in the USA
Credit

From The up-to-date sandwich book, by Eva Greene Fuller (1909). Digitised by Project Gutenberg, eBook #75893 (https://www.gutenberg.org/ebooks/75893). 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.