The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1885-07-12
THE SANDWICH.
Its History and the Best Recipes for MAX
ing 1t.
Philadelphia News.

| Philadelphia News.
The sandwich was invented by the Earl Of
Sandwich, famous minister of the time of
George H. This noble lord was hurried by
press of private and state affairs, and if trad-
ton may be relied upon, bolted his meals with
Yankee like rapidity. To save time. he would
cut slice from the loaf and a chunk of beef
from the huge roast, and, laying them on top OF
the other eat them together to save time. His
friends, observing that this was his invariable
manner of eating bread and meat tried the
method themselves. 1t soon came into general
USE and the bread and meat thus combined
We're everywhere known as the Sandwich.
Tongue Sandwich-Take u beefs tongue,
freshen, wash and place in kettle with plenty
OF boiling water and little salt Boil gently
and continuously for at least six hours. Take
up, and remove the skin, Immediately laying ID
over the meat again to keep it moist This
should also be done the day before the sand
witches wanted.
| TO make the sandwiches cut the crust from
the end of the loaf. Spread the crumb end of
! the loaf with nice, fresh butter, which has pre-
viOusly been kept III a warm place to soften until
| 1t can be spread evenly and without Jumps.
| Then cut off thin, even slice, and to do this
you must have long and sharp knife. Cut this
slice in the middle. from top to bottom, and lay
on one-half thin slices of the cold tongue on
which has been spread very little made mus
tard Place the other half Of the slice, buttered
side down, on the meat, and trim the edges till
they are even; if you are very fastidious cut
away all the crust Fold them ia or cover them
with damp towel till ready to send to table.
Different kinds of sandwiches are made in the
same way by varying the filing, give recipes
for several sorts of filling which are delicious
| and reliable:
Sardine Sandwich-Open small box of sar-
| dimes and drain off the oil in a colander, and
then spread on thick, soft paper to absorb the
| rest Remove the backboneS, and, one bv one
scrape them into bits with silver knife and
fork-steel will give them an unpleasant taste
Work into the picked fish little cayenne pep
per- a tablespoonful of melted butter and tho
juice of two lemons Spread this paste betweca
slices of buttered bread. AZ
Chicken Sandwich-Boil chicken till very
tender. and when done have only water enough
to prevent burning Remove all bone, gristls
and skin and then chop fine. Season the meat
with pepper and salt to suit taste, pour this
the liquor left in the pot, and put all in square
bread tin to cool. Slices cut from this make q
delicious sandwich filing The addition of
chopped celery little celery salt is an i'm
prOvement for some persons
Sandwich of Pate de Foie Gras. Take ono
pound of heefs liver, one pound of fat salt pork,
one onion, with just enough thyme and summer
savory to give flavor Boil the pork alone one
hour then add the liver and other ingredients,
and boil all together till the liver is soft Have
no more water In the pot than just to keep from
| burning. Rub the meat through a strong sieve
! with the hand; you will thus separate every
thing, and have pulp that is very fine If you
find trouble in getting it through, wet occasion
| ally with little of the liquor, and rub till you
have nothing left but the skin and strings of the
liver. Add to the pulp ground cloves salt, pep
| per and mace to taste. Wet finally with the
remains of the liquor, but not to make it
| ut, only thick paste. Put into jar and
cork, cover with oiled paper, unless to be used
very soon. 1t will not keep long unless the
weather is cool
For this sandwich use cold cream of tartar
biscuit that are not more than two inches in
diameter and little more than an inch deep.
Cut the biscuit in three pieces 1.-THE round way),
butter and spread with the paste
Oyster Sandwich-Split small fresh crackers
and butter the insides, being careful to keep
those pieces which belong together side by side,
as they fit much more neatly. Lay on each bot
tom half one large or two small oysters, which
you have previously examined to see that they
are free from shell. Season with bits of butter,
little salt, and dash of black pepper cover
with the upper half. Place these prepared
crackers in dripping pan, and bake in mod
crate oven from fifteen to twenty-five minutes
| The cracker must be thoroughly heated through,
| but not in the least burned Send to table as
soon taken from the oven. These should De
| served on hot platter, and served with hot
| pie knife. They are very nice to serve i'll the
evening with hot coffee or chocolate, and should
| be accompanied by pickles
| When meat is used without chopping, it
should always be cut across the grain, and very
| thin.