Part 3 (2/2)

Mutton Sandwiches

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.

b.u.t.ter 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 b.u.t.tered 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.

Mutton Club Sandwiches

Cut brown bread into rounds or circles with an ordinary cake cutter.

Chop one-half pound of cold, boiled mutton rather fine; add two tablespoonfuls of olive oil, half a teaspoonful of salt, and a saltspoonful of paprika. Peel four or five quite solid tomatoes, cut them into slices and push out the seeds. Put a slice of tomato on top of a round of bread, fill the s.p.a.ce from which you have taken the seeds with the mutton mixture; put on top another round of b.u.t.tered bread, and press the two together. You may, if you like, put on top of the tomato a lettuce leaf, and in the center of that half a teaspoonful of mayonnaise dressing. Nice for luncheon on a warm day.

English Mutton Sandwiches

Chop sufficient cold boiled mutton to make a pint. Add to it two tablespoonfuls of capers, a half teaspoonful of salt, six tablespoonfuls of cream or olive oil and a saltspoonful of pepper. Mash carefully and put between layers of b.u.t.tered bread; trim the crusts and cut into triangles.

Spring Lamb Sandwiches

Grind sufficient lamb to make a half pint, putting through the meat grinder with the lamb the leaves from six stalks of mint. Add a half teaspoonful of salt, two tablespoonfuls of melted b.u.t.ter or cream, and a saltspoonful of pepper. Rub this to a paste and spread between toasted English m.u.f.fins. Leaves of mint may be put over the top of the lamb before putting the m.u.f.fins together.

Turkish Sandwiches

Chop sufficient cold roasted mutton to make a pint; add two solid tomatoes from a can of tomatoes, or two fresh tomatoes, peeled, the seeds pressed out and the flesh chopped fine. Add a half cupful of pinons or pine nuts, and sufficient olive oil to bind the whole together. Spread this between thin, warm milk or beaten biscuits and serve for afternoon tea or supper.

Picnic Sandwiches

Take the ordinary French rolls; make a round opening in the top of each, and then, with your finger, scoop out all the crumb, leaving the roll in shape with a very small opening on top. Save the little piece of crust from the top of the opening. Mix together four olives, one gherkin, a tablespoonful of capers and one large green, sweet pepper, chopped very fine. Chop fine two ounces of tongue, and mix it with the white meat of one chicken, chopped fine. Mix together, and moisten with a well-made mayonnaise dressing. Fill this into the roll, put on the top, and arrange neatly on a napkin in a wicker basket; serve at once.

The rolls may be prepared and the mixture made some time before serving, but the two should be put together at the last moment.

Potato Sandwiches

Mash four good-sized boiled potatoes; add a level teaspoonful of salt, four tablespoonfuls of thick cream, and the yolks of four hard-boiled eggs rubbed to a smooth paste, a saltspoonful of pepper, two tablespoonfuls of olive oil; mix thoroughly until you have a perfectly smooth paste. Put this between slices of brown bread and b.u.t.ter, trim off the crusts, and cut into triangles. The top may be garnished with cress or lettuce.

Salad Sandwiches

Chop fine half a pound of cold, cooked chicken; mix with it six tablespoonfuls of mayonnaise dressing; add half a teaspoonful of salt and a saltspoonful of pepper; put this between slices of bread and b.u.t.ter, and cut into fancy shapes.

These sandwiches may also be trimmed with lettuce or cress, and almost any meat may be subst.i.tuted for the chicken. If beef is used, a tablespoonful of tomato catsup may be added; with mutton a tablespoonful of capers. Beef is much better garnished with cress, mutton with mint, chicken with lettuce or celery.

Lobsters and crabs may be mixed with mayonnaise and used as a salad sandwich; garnish of course with lettuce.

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