This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
2 sheep's kidneys
3 teaspoons butter 1/2 teaspoon flour
1 teaspoon chopped onion
2 tablespoons milk or stock 1 teaspoon salt 1/2 teaspoon pepper Hot buttered toast
1 tablespoon chopped parsley
Remove skin and fat from kidneys and chop finely. Melt butter in a saucepan, add onion and fry for a few minutes, then add kidney and stir five minutes, sprinkle in flour and seasonings, and moisten with milk or stock. Cook two minutes, then arrange mixture on toast and cut into pieces, sprinkle with parsley, and serve very hot.
1 cup (4 ozs.) cooked tongue
1 egg yolk
2 tablespoons white sauce
1 tablespoon chopped parsley Fingers buttered toast Bread crumbs
Remove all skin and gristle from tongue, and chop fine. Put it into a saucepan with yolk of egg, sauce, parsley, and heat over fire without allowing mixture to boil. Pour it on to toast, sprinkle thickly with bread crumbs and brown in oven. Serve hot.
Slices hot buttered toast Cooked veal, cut in small pieces 1 tablespoon (1/2 oz.) butter substitute 1 tablespoon cornstarch 1 1/2 cups (3/4 pt.) milk, hot
1 tablespoon chopped onion 1 tablespoon chopped parsley 1 pinch soda 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon paprika
2 hard-cooked eggs, sliced
Fill platter with toast and keep hot in oven. Blend butter substitute and cornstarch in a saucepan over fire, add milk and stir until boiling; add onion, parsley, soda, and seasonings and cook five minutes, then add veal and when all is smoking hot, pour over toast. Garnish with eggs and serve immediately.
1/2 can tomatoes 1/2 pound cheese 4 tablespoons (2 ozs.) sugar
1 teaspoon mustard 1/4 teaspoon salt
2 eggs, slightly beaten
Heat tomatoes, add cheese, and when it has melted, add seasonings and eggs. Serve on hot buttered toast.
1 cup (1/2 pt.) baked beans 1 tablespoon tomato catchup 1 teaspoon onion juice
1 teaspoon made mustard
1 teaspoon grated horse-radish
Slices buttered bread
Rub beans through a sieve or colander, add catchup, onion juice, mustard, and horse-radish. Spread between bread. Cut into triangles. Or, mash one hard-cooked egg with two tablespoons melted butter, add one cup cooked sieved beans, season to taste with salt, paprika, and made mustard. Spread between buttered bread slices and cut in two across the slice.
1 cup (1/4 lb.) cold chopped beef
1 tablespoon butter, melted 1/2 teaspoon pepper
2 hard-cooked eggs, chopped
1 tablespoon butter substitute 1/2 teaspoon salt
2 tablespoons tomato catchup 1 teaspoon salt
1 tablespoon Worcestershire sauce
2 gherkins, chopped 1/4 teaspoon paprika
Brown and white bread
Mix together beef, catchup, butter, and seasonings. Pound eggs with butter substitute and gherkins, and add seasonings. Spread egg mixture on buttered slices of white bread, and beef filling on buttered slices of brown bread. Start first with the white bread, then the brown bread, and so on until you have five slices. Cut in squares and serve.