Page:Mrs Beeton's Book of Household Management.djvu/1254

1116 for picnics or any occasion when there is the possibility of the slices of bread becoming dry. Nearly all the mixtures for spreading on bread may be used as a filling for rolls.

Ingredients.—Cooked chicken, cooked ham or tongue, creamed of watercress butter, 1 large French roll or white bread.

Method. —Select a roll 1 day old, rasp the crust, but do not remove it, slice thinly, and spread with butter. Shred the chicken and ham or tongue finely, place a layer between 2 slices of bread and butter, and press well together. Arrange overlapping each other in a circle on a folded serviette, and serve garnished with small salad or watercress.

Ingredients.—Cooked veal or lean pork, pickled gherkins, white bread, butter, pepper.

Method.—Remove all fat, skin, and gristle from the meat, and cut it into thin slices; also slice the gherkins as thinly as possible. Prepare some thin slices of bread and butter, lay on the meat, season with salt (unless already salted), on the top place slices of gherkin, sprinkle with pepper and cover with more bread and butter. Press well, trim neatly, and cut into squares or triangles.

Ingredients.—Cod's roe and liver, brown bread, butter, essence of anchovy, 1 finely-chopped small onion, 1 teaspoonful of finely-chopped parsley, lemon-juice or vinegar, salt and pepper.

Method.—Fry the onion in ½ an oz. of butter until lightly browned, add the roe and liver, cut up small, the parsley and seasoning to taste. Stir over the fire for a few minutes, then pound, sieve, and spread it when cold on brown bread and butter. Press well, trim, and cut into circles, squares or triangles. Dish tastefully, and serve garnished with watercress or parsley.

Ingredients.—½ a lb. of fresh butter, 1 gill of cream, mustard, salt and pepper, cayenne.

Method.—Beat the butter to a cream, whip the cream stiffly, then add it lightly to the butter, and season to taste with mustard, salt, pepper or cayenne.