1910s Jack's manual by J A Grohusko (3rd edition)

CANAPE, WHIMSAY Make a paste composed half of anchovies and half of tuny fish, season to taste, spread upon a thin square piece of fresh toast, glaze thinly with tartar sauce, decorate the sides with hashed parsley, green pepper, white and yolk of eggs. CAVIAR SANDWICH Put caviar on plate, squeezing juice of a fresh lemon on it, with olive oil alternately; beat thoroughly together until paste is formed, and spread on thin toast. CHEESE STRAWS One-half pound flour, one-quarter pound butter, one-half pound grated Parmesan cheese, whites of two eggs, little salt and pepper and mustard mixed together; roll very thin and cut in strips one-half inch wide, four inches long; bake light Drown. EGG SANDWICH Take yolk of hard boiled eggs, adding salt, pepper, mus- tard and olive oil, making paste, and spread on thin slices of bread. CHICKEN SANDWICHES Boil three chickens tender. Remove the bones and put the meat through a chopper, together with three stalks of celery and one small onion, adding the vegetables at intervals dur- ing the grinding process. Season with pepper and salt. Pack in a deep dish and pour over it the liquor in which the chicken was cooked. Let stand on ice for several hours. When thoroughly cold, slice thin and lay between layers of bread and butter. If preferred, lamb will serve in place of chicken. CLUB SANDWICH Thinly sliced chicken, broiled ham or bacon, with lettuce leaves, on thin slices of buttered toast, seasoned to taste. Cut in small pieces, cover with cold water, put over a moderate fire, and heat almost to boiling point, but not quite. Drain off this water, add cold again and repeat the process, doing this three times in all. This method of cooking, the only one which should ever be employed with kidneys for any purpose, leaves them soft and tender. Chop them fine, season well with salt and pepper, mix with melted butter to form a creamy paste, and spread between brown bread slices. LAMB'S KIDNEY SANDWICHES Split and trim a fresh lamb's kidney.

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