Meat Sandwiches Recipe

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Instructions

Any kind of cold meat, roast-beef or other roast meat, boiled beef tongue, ham, or potted meats are always in order for sandwiches.
In using roast beef, cut very thin, carefully trim out any gristle or tendon, and cut the meat in small pieces.
Either roast beef or boiled ham should be exceedingly tender to use in large slices.
Ham is better chopped.
After spreading sufficient on the slice of bread press together, and if the slices are large, cut into convenient size.
A club sandwich must necessarily be large, but others are less awkward to handle if cut in two.
Use Worcestershire sauce or tomato catsup with roast beef, pork, or lamb.
Tongue and ham require mustard.
The potted ham, tongue, and chicken that are to be had in small cans make a very satisfactory sandwich.
Use separately or take equal parts of each, and mix to a paste with mayonnaise or boiled salad dressing or tomato catsup.
Spread on either white or brown bread.