Something New in Sandwiches 9781315828541, 9780710308276

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SOMETHING NEWIN SANDWICHES Originally published by Kegan Paul in 1932, this book gives you sandwiches with such verve and imagination that you will never view this popular object in the same way again. Taking a seemingly simple mode of eating to unparalleled and soaring heights never before encountered, the book offers sections on hot sandwiches, special savoury sandwiches, vegetarian sandwiches, sweet supper sandwiches, biscuit sandwiches, afternoon tea sandwiches, sandwiches for the nursery, picnics, and railway journeys. Sandwich devotees will have to worship at this author's shrine.

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SOMETHING NEWIN SANDWICHES REDINGTON M. WHITE

First published in 2004 by Kegan Paul Limited This edition published 2014 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon OX14 4RN 711 ThirdAvenue, NewYork, NY 10017 Routledge is an imprint 01 the Taylor & Francis Group, an inlorma business

© Kegan Paul, 2004 All Rights reserved. No part of this book may be reprinted or reproduced or utilised in any form or by any electric, mechanical or other means, now known or hereafter invented, inc1uding photocopying or recording, or in any information storage or retrieval system, without permission in writing from the publishers. ISBN: 0-7103-0827-2

Brltisb Library Cataloguing in PubUcatlon Data White, M. Redington Something new in sandwiches: the ultimate sandwich book. - New ed. - (Kegan Paullibrary of culinary arts) I.Sandwiches I.Title

641.8'4

Library of Congress Cataloging-in-Publicatlon Data Applied for.

CONTENTS SECTION

PAGE

INTRODUCTION

.

GENERAL HINTS

I.

HOT SANDWICHES

II.

SPECIAL SAVOURY SANDWICHES

III.

SIMPLE SAVOURY SANDWICHES

IV.

VEGETARIAN SANDWICHES

V. VI.

VII. VIII. IX.

SWEET SUPPER SANDWICHES BISCUIT SANDWICHES AFTERNOON TEA SANDWICHES SANDWICHES FOR NURSERY PEOPLE • MENUS FOR PICNICS

X.

MENUS FOR RAILWAY JOURNEYS

XI.

WHAT TO DO WITH LEFT-OVER SANDWICHES

XII.

IX I

15 24 32 43 43 55 64 68

72 75

WHAT TO DO WITH SANDWICH TRIMMINGS

XIII.

VlI

SEMI -SANDWICHES

78 81 V

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INTRODUCTION IT is not surprising that the vogue of the Sandwich seems to be developing from a fashionable craze into a permanent institution. Not only for parties, "At Hornes," aftertheatre Suppers, etc., is the sandwich ideal, but also for those emergency meals which the owner of the modern home may be called upon to improvise at any moment for the unexpected guest. Necessity is indeed the mother of invention and the majority of the following recipes have been invented in emergency from material which happened to be in the house. I dedicate this book to busy housewives, and hope that they rnay find it useful. M.R.W .

..

Vll

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GENERAL HINTS ALL bread for sandwiches should be a day old. Cut sandwiches with a large sharp knife dipped frequently in hot water. In cold weather stand the butter to be used on top of the jar of hot water used for the knife. In hot weather keep all butter in a cooler. Trim all sandwiches be/ore filling. Trimmings can then be used in other ways. See page 78. Do not use cold sandwiches too soon after making, put them on a Hat surface (marble or glass table-top if possible), between grease-proof papers. Lay over them a pastry-board, for at least halfan-hour. Sandwiches for a journey should be wrapped in a damp piece of linen, and tightly packed in an airtight tin. For cutting fruit and vegetables, shredding or mashing fish, use silver knives not kitchen ones. For measuring vinegar, Worcester sauce, etc., use a glass spoon. IX

General 1Iints A stone pesde and mortar will be found invaluahle for pounding ingredients. See that hot sandwiches are served really hot. Individual taste varies as to the thickness of hread for toast, and also as to whether the toast should be crisp or soft.

x

SECTION I HOT SANDWICHES THE following are of course "knife and fork" sandwiches. They should be served as daintily as possible and piping hot 1 I

" Sally' s H oliday " For each sandwich three slices of hot toast will be required. They should be made from white bread and well-buttered. Dust with pepper and salt and spread the first deck with the following mixture which should be ready and hot. Two tablespoonfuls of cooked chicken finely chopped. One tablespoonful shredded harn, half tablespoonful of chopped onion and a sprinkling of herbs. These should be mixed with a sm all quantity of chicken gravy and made thoroughly hot. Now add the second deck, well-buttered and spread with cooked cauliflower which has been I

Something New in Sandwiches mashed in a thick cream sauce, and lightly sprinkled with parmesan cheese, cover with a third piece of toast. Garnish with parsley, and serve hot. 2

" LOfJe-a-Duck " For this you will require toast as in the previous recipe. Prepare the mixture for the first deck as folIows: Three tablespoonfuls of cooked duck minced and mixed with sage and onion stuffing. should be heated in the smallest possible quantity of good stock. Spread while very hot on the first deck. Add the second and spread with hot cooked green peas. These must be very young and cooked by throwing them into a small quantity of boiIing water to which a knob of sugar, a tiny piece of soda and a sprig of mint have been added. Put on the top slice well-buttered and your threedecker is ready.

3 " Pig-in-a-Poke " For this recipe again three slices of white toast must be ready. 2

Hot Sandwiches

Now take three tablespoonfuls of chopped cooked pork, one tablespoonful of chopped onion, a sprinkling of herbs, half a teaspoonful of made mustard and make a11 thoroughly hot in a little melted meat jelly. Spread this mixture on the first slice of hot toast and cover with the second. On this spread first, some very hot firmly mashed potato, then a thick layer of sweet apple sauce. Cover with third slice of toast well-buttered. Garnish with watercress and serve hot. 4 "Sunday Night"

Toast as before and for the mixture for first deck; three tablespoonfuls of chopped cooked mushrooms, a squeeze of lemon-juice heated in a small quantity of thickened gravy. Cover with second slice and spread with a thin layer of mashed potato on which is packed two tablespoonfuls of chopped cooked bacon. Add top slice, garnish with button mushrooms and serve.

5 " W ide Awake"

Again three slices of hot toast and for the first hot mashed potato spread with minced bacon 3

Something N ew in Sandwiches and tomato sauce. Cover with second slice and add two eggs lightly scrambled, add third slice, decorate with rings of hard-boiled egg and serve.

6 " Red Hat" Toast well-buttered and hot is again required and for the first layer, three tablespoonfuls of chopped harn cooked in thick tomato puree; for top deck spread mashed potato and sprinkle with parmesan cheese. Cover with third slice of toast and decorate with two peeled half tomatoes.

7

"Farm Hand" Prepare toast as in previous recipes and for the first layer three hot rashers of bacon not chopped but cut in pieces about an inch square and sprinkled with chopped onion, add the second slice and spread thickly with melted cheddar cheese to which has been added made mustard and a dash of tomato sauce; add top layer and serve.

Hot Sandwiches 8 ce

K iss-me-not "

For this spread the first layer with minced rump steak seasoned and heated in a small quantity of good meat stock flavoured with Worcester sauce. Add the second slice and spread thickly with fried, chopped onion, finish with third slice well-buttered and garnished with watercress.

ce

9 Dormitory Feast "

Have ready for your first slice three tablespoonfuls of minced cooked liver which has been heated in a small quantity of good gravy. Squeeze over it a little lernon juice, add the next slice, wellbuttered and dabbed with rnustard and spread it with minced bacon. Add top layer and garnish with sliced tomato. 10

" Uncle's Choice"

Have ready sorne thick gravy flavoured with tornato ketchup. Stir into it three tablespoonfuls of chopped kidney, spread thickly on first

5

Something N ew in Sandwiches slice. Add second slice and spread with tomato puree and minced bacon, press on the third slice and decorate with watercress. II

" Mark-Ofler " For spreading the first deck prepare three tablespoonfuls of chopped cooked pheasant heated in a small quantity of good gravy, add the second deck spread with hot bread sauce sprinkled with chopped bacon, add third deck, garnish with watercress and serve. 12

"Glorious

rrwelfth "

Heat small slices of roast grouse in a littl,. dripping and place on first slice. Add two te spoonfuls of red currant jelly and cover with second slice and put a layer of hot freshly cooked Brussels sprouts. Add third slice of toast and serve.

13 " Rajah's Joy" Chop some slices of cold roast chicken, one small onion and one small apple, a few raisins,

6

Hot Sandwiches fry together in a little butter unti! brown. Add a t'!aspoonful of curry powder, half a teaspoonful of' Hour and two tablespoonfuls of good gravy. When the gra vy has thickened and mixture is thoroughly hot spread on the first deck. Add second deck and cover with sliced mangoes. Add third slice and decorate with a red chilli and a cut lemon and serve.

14" Hot StuJf" Chop some cold harn and two small onions, fry in butter unti1light brown, sprinkle into the pan a teaspoonful of curry powder. Spread mixture on first deck, add another slice of toast spread with curry paste and a layer of hot mashed potato. Add a spoonful of apple jelly, place top slice and serve.

15 "Spring Song" Finely chopped parsley should be sprinkled over srnall slices of hot breast of chicken, arranged on the first deck of this sandwich. Over the chicken meat lay some hot freshly cooked bacon cut into

7 I

Something New in Sandwiches small squares, cover with second slice of toast and arrange on it hot freshly cooked asparagus heads. Add third slice and serve. N.B.-All toast used in this recipe should be dipped in the liquor in wh ich the asparagus was cooked and dabs of butter added afterwards.

16 " Pot Shot" Season a small quantity of good gravy with mixed spiee, salt, cayenne pep per and a squeeze of orange juice and make some slices of wi1d duck thoroughly hot in it. Shred the meat finely and put on the first deck, sprinkle with chopped watercress. Add second deck spread thickly with orange jelly. Add top deck, garnish with quartered orange and serve. N.B.-Orange marmalade can be substituted for jelly if more convenient.

17 " Middle West" Cover your first deck with small neat slices of hot roast turkey, dust with pepper, salt and spice and add second slice of toast. Spread this with 8

Hot Sandwiches

hot cranberries which have been cooked in syrup to a thick pulp. Add third slice, spread with hot mashed potato, cover with fourth slice and serve.

18 " Bean-Feast "

Mince a lean slice from a cooked joint of saddle of mutton (the " eye" of a chop will do equally weIl) and heat in the water in which a small onion has been boiled. Chop the onion, mix with the meat and spread on first slice of toast. Add second slice and pack on to it freshly cooked young French beans. Add third slice spread with red currant jelly and hotmashed potato. Add fourth slice and serve.

19 "Old Salt"

Cut into dice some cold boiled salt beef and cold cooked carrots, add a c10ve to a little of liquor in which the beef was originally cooked and heat mixture in it. When hot pack on to first slice of toast. Add next slice and spread thinly with good sweet pickle and thick layer of hot mashed turnips. Add top deck and serve.

9

Somtthing New in Sandwiches 20

" Refectory " On first slice arrange hot boiled mutton cut into small chips, sprinkle with chopped ca pers and cover with second slice. Spread a thin layer of currant jelly and cover with hot mashed potato. Add third slice and serve. ZI

" Canny Scot" Flake the flesh of a cooked smoked haddock and heat in a little milk. Spread three tablespoonfuls on to a slice of white toast well-buttered, sprinkle with Worcester sauce and add a second slice of toast. Melt two tablespoonfuls of shredded Cheddar cheese with half ounce of butter and spread on second slice. Add top slice wellbuttered and serve. 22

"High Finance" Take three tablespoonfuls of sheep's brains which have been cooked by simmering for about ten minutes in boiling water, mash them with [0

Hot Sandwiches pepper, butter, salt and chopped parsley. Spread on crisp white toast weIl-buttered, cover with similar slice. Spread this with diced lean harn which has been heated in seasoned gravy, cover with third slice of crisp toast and serve.

" r armouth

Fleet"

Spread rather thick piece of toast with butter and cover with hot, cooked herring freed from bone. Dab lightly with mustard and cover with thickish toast weIl soaked with butter. On this spread slices of hot cooked tomato sprinkled with parsley and dabbed with butter. Dust with red pepper, add third slice of toast and serve.

" Speedway " Have ready three slices of white toast. Butter the first and spread it with three tablespoonfuls of chopped