Aberdeen Sandwiches

Chop one ounce of cold tongue or ham and two ounces of cold chicken, put the chopped meat into a saucepan with one-half teacupful of good sauce and about half that quantity of curry paste; let it simmer for five minutes, stirring it constantly, then put it into a bowl and leave until cool. Cut some thin slices of stale bread, stamp them into rounds about the size of half a dollar silver piece, and fry them to a very light brown in boiling lard or oil. Lay them on paper to drain. Then put a thick layer of the cooled mixture of chopped ham and chicken between two fried rounds of bread, arrange them nicely on a dish, bake them in the oven for four or five minutes and serve hot. Garnish with fried parsley.

Adelaide Sandwiches

Take one-fourth pound of cold chicken and two ounces of cold ham and cut them into small squares. Mix one teaspoonful of curry paste with one-half teacupful of sauce in a saucepan over the fire, and when it boils mix into it the ham and chicken; take it from the fire and let cool; cut some thin slices of stale bread, stamp them into rounds about the size of a crown piece, and fry them a very light brown in boiling lard or clarified butter. Put a layer of the mixture of chopped meat and sauce between two pieces of fried bread. Pound some grated Parmesan cheese and butter (equal quantities of each) together and roll it into balls about the size of a walnut. Place one of these balls on top of each sandwich, lay them on a baking sheet and place them in a quick oven for five minutes. Serve them on a napkin.

Anchovy Sandwiches

Empty a bottle of anchovies into a bowl of water, and wash them thoroughly, changing the water frequently.. Put them, when drained and boned, into a mortar with an equal quantity of butter, and pound well to a very smooth paste. Spread this over thin slices of bread, put two of those together to form the sandwich, and serve.

Beef Tongue Sandwich

Chop one-half pound of cold boiled tongue, put it into a mortar with the yolks of two hard boiled eggs, one tablespoonful of made mustard, some salt, and a small quantity of cayenne pepper, and pound it all to a paste. Dilute the paste with two or three tablespoonfuls of cream. Cut some thin slices of bread, butter them, then spread them with the mixture, and press them together in pairs. Cut the sandwiches in halves, put them on an ornamental dish-paper or a folded napkin placed on a dish, and serve.

Cheese Sandwich

Grate two ounces of Roquefort, or Farmesan, or other cheese, and work it well with a pat of butter. Spread this on some thin slices of bread, put another thin slice on the top of each, press them gently together, cut the sandwiches into finger lengths, and arrange them neatly on a folded napkin, or a fancy dish-paper, garnishing here and there with freshly gathered parsley. Serve the sandwiches with salad.

A second method of preparation is to take the yolks of three hard boiled eggs, and with one ounce of butter melted over the fire mix and rub them to a smooth paste; grate four ounces of cheese and work it into the paste, and season it to taste with salt and pepper. Cut three slices of thin bread, and butter; spread each slice with one-third of this paste, and fold the other half of the slice over it.