Chop remains of cold cooked beef very fine. To each pint add one tablespoonful of tomato catsup, a dash of cayenne, two tablespoonfuls of melted butter, a teaspoonful of Worcestershire sauce, a half teaspoonful of paprika and a tablespoonful of onion juice. Rub to a paste and put between thin slices of buttered bread, trim off the crusts and cut into triangles.
[Corned Beef Sandwiches]
Chop sufficient cold cooked corned beef to make a pint. Add to it a teaspoonful of horseradish, four tablespoonfuls of melted butter or olive oil and four or five tablespoonfuls of finely-shredded water cress. Put this between slices of buttered whole wheat or brown bread; trim the crusts and cut into triangles.
[Plain Corned Beef Sandwiches]
Butter an equal quantity of white and whole wheat bread. Cut the cooked corned beef into very thin slices. Put a slice on a slice of buttered bread, put on top a teaspoonful of creamed horseradish sauce, spread it out, cover with cress leaves, or crisp lettuce leaf, put on a slice of whole wheat bread, press the two together, trim the crusts and cut into fingers about one inch wide.
To make the creamed horseradish sauce, stir thick, dry whipped cream into dry horseradish. If the horseradish is in vinegar, press out the vinegar and then fold in the whipped cream.
[Sandwiches à la Stanley]
Cut cold beef loaf or roll into very thin slices. Bake three or four bananas, and make a creamed horseradish sauce according to preceding recipe. Butter white or whole wheat bread, put on first a slice of meat, then just a thin layer of the mashed baked banana, then a teaspoonful of horseradish sauce, and another slice of bread. Press together, trim the crusts, cut into triangles and serve. These sandwiches should be served soon after they are made.
[English Salt-Beef Sandwiches]
Whip a half cupful of cream until it is very stiff. Put four tablespoonfuls of freshly grated horseradish or horseradish pressed free from vinegar into a bowl, add the yolk of an egg and a saltspoonful of salt; mix and fold in the whipped cream. Have ready very thin slices of cold boiled salt beef. Butter thin slices of bread, put on a layer of salt beef, then a thin layer of the horseradish sauce and another layer of buttered bread. Press together, trim the crusts and cut into triangles.