1903 The still-room by C. Roundell

Refreshments at a Picnic

For this, add to two ounces of butter the juice of one lemon, a dessert-spoonful of chopped parsley- leaf freed from all moisture, a pinch of white pepper, and a pinch of salt. Cucumber Sandwiches. — Pare the cucumber, and just before the sandwiches are wanted cut it into very thin slices. Place the cucumber between thin pieces of white bread and butter stamped out with a round cutter. Rolled Sandwiches. — Pound in a mortar two ounces of cooked tongue or ham freed from skin and fat, a quarter of a pound of cooked chicken or turkey, two table-spoonfuls of maitre d^ hotel butter, one ounce of plain butter, and six table-spoonfuls of fine white of bread-crumbs. When the mixture is smooth, add a dust of pepper and a small pinch of salt, and pass Sprinkle a few bread-crumbs lightly on a pastry-board, take a little of the mixture, and pat it out with a knife dipped in hot water. Make it two inches and a half long, and one inch and a half wide. Trim the edges, and raise it carefully from the board with the knife, rolling it over as you raise it. If the mixture is too moist add a few more bread-crumbs, but if it is too dry it will break and not roll. Dish the rolls on a bed or — Pound the yolk of a hard- boiled egg with a quarter of a pound of butter, six sprigs of watercress, and six sprigs of parsley, Blanch the watercress and parsley by throwing 129 K it through a sieve. cress. Green Sandwich Rolls.