Home › The Principles of Cookery › Irish Sandwiches

Irish Sandwiches

Cut the meat in very thin slices from partridges, grouse, or any game that has been roasted, and shred some celery. Lay the meat on delicately thin fresh toast-it should be crisp, and not tough--strew celery over, and season well with Tartar sauce. Serve in squares, and on a napkin.