Sandwich
See how a man becomes immortal by his good taste! Who would have remembered the Earl of Sandwich if he had not brought the sandwich into vogue in the last century? The gratitude of mankind has for ever, and all over the habitable globe, honoured it with his name. Nothing can be more simple. But the sandwich is capable of infinite variety, and we ought not to make it monotonous by confining it to beef and ham. It may be made of fowl, game, fish, and eggs, not forgetting plovers' Sauce eggs. How is it that these more delicate varieties of the sandwich are so seldom to be seen at balls and suppers among those cold collations where everything else is choice and even curious? Why not vary the sandwich, too, by using crust of bread, toast, or brown bread? An admirable addition to the sandwich in summer is mustard and cress, or a lettuce finely shred; in winter some thin slices of pickled gherkin. Francatelli deserves great credit for inventing what he calls the Badminton sandwich, which is made as follows: - Cut slices of toast, and immediately on taking them from the fire split them with a sharp knife. Spread the inner sides with anchovy butter, and put fillets of anchovy between. This is in fact a sort of anchovy toast to be eaten cold.