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Tongue and Veal Sandwiches

Remove from cold tongue and veal every scrap of fat, gristle and skin. Grind in your meat chopper, moisten just a trifle with soup stock and season highly with paprika and a mere dash of nutmeg.

Spread lightly on thin white bread and serve very cold. A half warm meat sandwich is not appetizing. If you prefer a salad sandwich add to the ground tongue and veal a little mayonnaise. Another very dainty meat sandwich, which must be served crisp, is made from white Five Roses bread brushed lightly with butter, a crisp nasturtium leaf or sprig of watercress and a silver of highly seasoned cold chicken spread with a little mayonnaise.