We have given no special receipts for plain beef, tongue, ham, chicken, turkey, capon or any meat sandwiches, for if made according to general directions they will each and all be found appetizing and acceptable.
We would say, it is better to sprinkle the seasoning of pepper and salt on the buttered bread rather than on the meat, and all gristle and fat must be removed, the meat thinly sliced and but one layer used.
We would also recommend that Graham bread be used with all fish sandwiches.
Never attempt to cut sandwiches with any but the sharpest of sharp knives.
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