ANCHOVY AND OLIVE
Pound the anchovies qith stined olives. Mix in a little cayenne
CHICKEN AND NUT
Pound minced chicken and ham with shelled walnuts and chopped parsley. Add some cream; add salt and pepper.
COD’S ROE
Pound cod’s roe and cooked cod’s liver with chopped parsley and shallots fried in butter. Spice with salt and pepper. Rub the mixture through a sieve before spreading on the bread and butter.
COLNBROOKE SANDWICHES
Pound minced boiled beef with butter and a pinch of pepper. Spread this on one side of the sandwiches. On the other side spread shredded boiled beef mixed with pickled cabbage
OYSTER
Use large breaded oysters which have been cooked in their own liquor and drained. Pound them in the mortar with butter. Then add salt and pepper; and a pinch of cayenne and lemon juice.
PRINCESS SANDWICHES
Pound minced chicken and ham in the mortar with butter. Add yolks of hard-boiled eggs, some grated cheese, salt and pepper, and a little made mustard. Pound again. Rub through a sieve; and add some cream to the mixture.
SEFTON SANDWICHES
Pound sardines with butter and an equal amount of cheese. Add salt and pepper, cayenne, lemon juice. Moisten with cream. Rub through a sieve.
TURKISH SANDWICHES
Pound lard-boiled eggs, anchovies, peeled shrimps, with butter in the mortar. Season with salt and pepper and made mustard. Bind with mayonnaise.–