Sandwiches of Different Meats

Use roast beef or roast tenderloins, cut the bread in quarter inch thick slices, coat one side with a layer of butter prepared with English mustard and on these lay the meats; cover with another slice of buttered bread, pare and dress on napkins. The roast beef may be replaced by beef tongue or lamb, corned beef, chopped raw lean beef, veal, grated ham or foies-gras. Grated horseradish can be strewn over the butter if liked.