Clayton's Popular Sandwich Paste.
Take 2 pounds of Whittaker's Star ham, in small pieces—2⁄3 lean and 1⁄3 fat—the hock portion of the ham is best for this purpose. Have ready two fresh calves tongues, boiled and skinned nicely, and cut like the ham. Put these in a kettle, along with 2 good-sized onions, and cover with cold water, boiling slowly until quite tender; when add 1 pound of either fresh or canned tomatoes, stirring for half-an-hour, adding a little hot water, if in danger of burning. Add to the mixture, at the same time, these spices: plenty of best mustard, and a little ground cloves, along with Worcestershire or Challenge sauce, allowing the mixture to simmer five minutes. When cool enough, pour into a wooden bowl, and after chopping fine, pound the mixture well, while it is warm, with a potato-masher. After the mass has cooled it will spread like butter. Should additional seasoning be desired, it can be worked in at any desired time. If not rich enough to suit some palates, one-fourth of a pound best butter may be worked in.
The bread used for the sandwiches must be quite cold and perfectly fresh—cutting carefully in thin slices—using for this purpose a long, thin-bladed and quite sharp knife. Take a thin shaving from the bottom of the loaf, then from the top an inch-wide slice, after removing the crust. Care must be taken to cut without either tearing or pressing the bread. Spread on one side of each slice—as if using butter—and after joining the slices, cut the same to suit the taste.
[As the best bread is the only kind to be used in making sandwiches—without wishing to make invidious distinctions—I must say that Engleberg furnishes from his bakery (on Kearney street), the best I have ever used for this purpose, as it cuts without breaking, and does not dry so soon as other breads I have made use of.]