Whatever is used must be carefully trimmed from every bit of skin, gristle, &c. and nothing introduced but what you are absolutely certain will be acceptable to the mouth.
MATERIALS FOR MAKING SANDWICHES.
- Cold meat, or poultry.
- Potted ditto ([No. 503]).
- Savoury ditto ([No. 496]).
- Potted lobster ([No. 178]), or shrimp ([No. 175]).
- Potted cheese ([No. 542]).
- Ditto, or grated tongue.
- Potted, or grated ham ([No. 509]).
- Anchovy (Nos. [434] and [435]).
- German sausage
- Cold pork ditto ([No. 87]).
- Hard eggs, pounded with a little butter and cheese.
- Grated ham, or beef.
- Various forcemeats, &c. ([No. 373]), &c.
- Curry-powder, zest, mustard, pepper, and salt are added occasionally.
Meat Cakes.—(No. 504*.)
If you have any cold meat, game, or poultry (if under-done, all the better), mince it fine, with a little fat bacon or ham, or an anchovy; season it with a little pepper and salt; mix well, and make it into small cakes three inches long, half as wide, and half an inch thick: fry these a light brown, and serve them with good gravy, or put it into a mould and boil or bake it.
N.B. Bread-crumbs, hard yelks of eggs, onions, sweet herbs, savoury spices, zest, or curry-powder, or any of the forcemeats. See Nos. [373] to [382].
Fish cakes for maigre days, may be made in like manner.
Bubble and Squeak, or fried Beef or Mutton and Cabbage.—(No. 505.)
“When ’midst the frying pan, in accents savage,
The beef, so surly, quarrels with the cabbage.”