Slice and fry some large onions and a few button mushrooms; drain them well; boil some eggs hard, and slice them; simmer in good gravy, or melted butter, with pepper, salt, mustard, and eschalot vinegar.
These are made of legs, rumps, backs and gizzards of cold turkey, goose, capon, and all kinds of game, venison, mutton kidney, the back bone of mackerel well buttered, biscuits and rusks. The meat must be well scored for the seasonings to find their way into it: salt, pepper, cayenne, curry, mushroom, truffle, and anchovy powder, must be used according to taste. Broil, over a quick strong fire, and serve them dry, if to eat with wine; but they may be served with anchovy, or any piquant sauce. Served in a hot water dish.—Biscuits are spread with butter, heated before the fire and sprinkled with the seasonings.
Fry thin slices of bread, without the crust, in butter. Spread them with pounded anchovies mixed with butter.
Bone 6 anchovies, pound them in a mortar with dried parsley, a clove of garlic, cayenne, salt and salad oil, also lemon juice if you like. Serve on toast or biscuit.
The bread should be cut in thin slices with a sharp knife. Various things are used. Slices of beef, ham, or tongue, or either of the last two grated or scraped; also German or pork sausage, anchovies and shrimps; forcemeat, and all kinds of potted meat. Some persons cut the meat in very little pieces, and spread them over the bread; a mixture of ham and chicken in this way makes delicate sandwiches: or ham and hard-boiled yolk of egg, seasoned with salt, mustard, or curry powder, according to the meat. Cheese sandwiches are made thus: 2 parts of grated parmesan or
