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Sandwiches

Sandwiches, when properly prepared, constitute a convenient, elegant, and palatable dish for suppers or luncheons, but they have fallen into bad repute on account of the careless manner in which they are often made. They are composed of different articles introduced between two thin slices of buttered bread. Amongst materials commonly used may be mentioned--cooked chicken, game, beef, veal and ham, tongue, or mutton, potted meats, fish pastes of various kinds, hard-boiled eggs, German and other sausages, forcemeats, pounded cheese, stewed fruits, jellies, etc. Sometimes sliced pickles are sprinkled over the meat, and a suitable seasoning should always be added. Whatever the materials used, it is necessary, in order to make sandwiches properly, that two or three rules be observed. First, whatever meat, etc., is used, let it be well cooked, freed from skin, gristle, and all unpalatable portions, and it should be cut up into mouthfuls. The last is a most important point, and one not often attended to. Second, pare the crust from a stale loaf, cut the bread into neat slices an eighth of an inch in thickness, and butter these evenly and thinly with fresh butter. A loaf baked in a tin for the purpose, and called a sandwich loaf, may be ordered from the baker when it is known two days beforehand that the sandwiches will be wanted. Third, season the cut-up meat with mustard, salt, pepper, or whatever is required, and lay it between two slices of buttered bread, press it with the hand to make the ingredients adhere, and cut the sandwiches into squares with a sharp knife. To dish them, fold a napkin neatly, and lay it on a dish; put the sandwiches in circles upon it, one lapping half over the other, and garnish with parsley. If not wanted immediately, lay a napkin wrung out of cold water upon the sandwiches to keep them moist.