The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

Home Main Menu Order Support About Search

Share page  

Previous Contents Next

Herring Toast Sandwich.—Choose a North Carolina herring for this purpose, but not too dry, which should be divided by cutting down the back; lay them upon a dish and pour boiling water over them. Let them remain for five minutes, then lay them on a cloth to dry; then broil them slowly for four or five minutes on a gridiron until done; then have ready some crisp toast in thin slices, butter them slightly, take out the bones of the fish, lay the fleshy parts equally upon one piece of toast and cover over with the other; then put one upon the other sand­wich. Serve very hot. Dried haddock and sardines laid over cold may be served in the same way.
Sandwich Pastry.—Roll out two pieces of paste very thin and of equal size. Spread any kind of jam over one of them and cover with the other. Bake it, cut it in slices or rounds and glaze it with French mustard.
Ham Sandwiches.—Remove all the crust from a loaf of bread baked in a tin, butter and cut up the bread into slices 1-8 of an inch thick, cover one slice of bread very evenly with thin slices of boiled ham laid on the buttered side; spread a little mustard on the top; proceed in the same way until all the bread is used; press the slices tightly together and cut them through into pieces 2 1-2 inches by 1 1-2. Dish the sandwiches on a napkin and serve.
Veal and Ham Sandwiches.—Simmer veal and ham knuckle a long time in very little water until perfectly tender, then take out the bones and gristles and chop the meat together to a pulp, then spread it over bread as you would butter, and add mixed mustard over it, then butter another slice of bread rather lightly and put over the other slice of bread, as for common sandwiches.
Beef a l\ Mode.—Take the tenderest part of a round of beef and lard it with bacon, season with onions and parsley cut fine, a little salt, pepper and nutmeg. Put it on the fire with slices of fat and lean bacon at the bottom of the pan and cover it with the same ; put in chopped carrots and a glass of white wine, and let it boil gently for 3 hours, taking care that it does not stick to the pan. Strain the gravy. Skim off the grease and serve up very hot.—Con­tributed by Mrs. Mary Upshur Sturgis', New York City.
Beef Loaf.—3 1-2 lbs. of round of steak chopped very fine, 1 cup of crumbled or powdered crackers, 2 well beaten eggs, 1 cup ot new milk, 1 tablespoonful salt, 1 teaspoonful pepper and 1 spoon­ful butter. Mix well, then put into a deep pudding dish in the form of a loaf. Bake 3 1-2 hours.
Pressed Chicken.—Boil a chicken until tender; chop fine, seas-on well with pepper, salt and butter, put into a cloth or flat bottomed deep dish or bowl, and put a heavy weight on it. It is delicious to tat cold for lunch or tea.