Hello! Welcome to Sandwiches of History! Today from the new Butchric cookbook from the School of Economics at Cornell in 1924, we're going to be making a sandwich that doesn't have a name. So I'm going to call it the Sweet Beef Sandwich. Keep in mind there are no amounts given in this recipe. So to minced corn beef we add mustard. That was the meat. Here comes the sweet Boston brown bread. Okay let's give this sweet meat go. It's not bad. We got the corn beef obviously. The tangy notes are the mustard and then this brown bread is sweetened with molasses. It's actually kind of interesting. I think I kind of like it but I do want to plus it up. I'm going to add some little salty, some hickory sticks. These are potato sticks that are hickory smoked. They were sent out by Sandwich Dad. Thank you Sandwich Dad. Okay let's give this sweet meat sandwich plus stuff with those salty hickory sticks. Oh I got it add salt which is a flavor enhancer and it adds texture to the sandwich. And the hickory sticks are going to go with mustard. It's potatoes. Well I have to mint. I was born and only surprised by the original sweet meat sandwich. The tang of the mustard with the corn beef and then playing off the sweetness of the Boston brown bread. That was pretty good. I'm going to give that a six and a half plus stuff with the hickory sticks. Brought a little crunch, brought a little salt, seven and a half. That is tasty. I'm definitely going to finish this. I don't know that I would make this again per say but it was pretty taste. Maybe I'd make it as an appetizer for a cocktail party or something but yeah. All right. See you tomorrow.