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Collection of Old British Sandwiches, Fried Bread & On-Toast Recipes

Here you will find lots of interesting old sandwich recipes some are centuries old! Have a good look around and find your next sandwich filling idea. Some recipes are surprising or very unusual but are very exciting, so do give them a go – you may find a new favourite. I will be trying these recipes, and when I do, I will post a photo beside the recipe so you can see what the end result may look like. More sandwich recipes will be added, so do pop back and check regularly for new recipes.

You can also find old British recipes for on-toast recipes, which are simply recipes designed to be served on toast, just like baked beans on toast. On-toast meals are perfect for breakfast, lunch, light dinners, or filling snacks.

Table of Contents

A HANDBOOK OF COOKERY FOR A SMALL HOUSE BY JESSIE CONRAD [1923]

Herring Roes on Toast

Take the roes from the tin or glass box, gently part with a knife, put them into a shallow pie-dish with a little pepper and butter. Cover with dish cover and stand in the oven for ten minutes. Have ready hot buttered toast and lay the roes on the toast. Put a little white pepper on them and a tiny scrap of butter and replace in the oven for a moment before serving.

Poached Eggs on Anchovy Toast

Butter several good slices of toast and spread with a little anchovy paste. Take an egg poacher and put over the fire to boil. Turn an egg into each ring, being careful not to break the yolk. Cook for three minutes lightly. Pass the blade of the knife round each rim of the egg, pinch the machine to open it, the eggs then remaining on the flat slice. Run the knife under each one and it is easy then to place them on the toast.

Poached Eggs and Tomato Toast

Scald four tomatoes and remove the skin, slice them into a small enamelled frying pan in which a piece of butter the size of a walnut has been made hot, a little pepper and salt. Chop them with a knife whilst frying, thus reducing them to a paste. Spread this over the hot buttered toast and put a poached egg on the top.

Devilled Sheep’s Kidneys on Toast

Remove the skin from say two sheep’s kidneys and cut them in halves. Put into an enamelled frying pan about half ounce of fresh butter and make it hot. Lay the kidneys in the butter the cut side down. Cook over a brisk fire with the stove top off for five minutes. Turn once.

Then replace the stove top and stand the frying pan again on it for five to ten minutes more. Have ready enough buttered toast to take half a kidney on each slice of toast. Dust the kidneys with a little red pepper before placing on the toast. Put on each kidney a little fresh butter about the size of a pea, place on the toast and serve very hot.

Ox kidney may be used in the same way cut into slices.

Calf’s Kidney on Toast

Skin and split in two a calf’s kidney. Melt in a frying pan about an ounce of fresh butter, and place the kidney in this with one very thin slice of Spanish onion for each half of kidney—one rasher of bacon, chopped very fine, to be put in the pan also. Cook as for sheep’s kidneys, but without the red pepper. Prepare some hot toast, lay upon it the slice of onion, which should be kept whole if possible, and then the kidney.

Dust a little portion of the bacon over it with a little pepper and salt. Turn the butter out of the pan, put a little meat juice from under the dripping (about an egg-cupful) and half a tablespoonful of white wine, the juice of a quarter of a lemon (half a teaspoonful of vinegar will serve if the lemon is not available), thicken with a little flour and water (first mixed smooth), and pour through a gravy strainer over the kidney. Serve very hot. The best way to prepare the toast is as follows:—

Take as many pieces of dry bread as required and fry quickly in a little good dripping to a crisp brown. It should then remain quite crisp even when the gravy is turned over it.

Welsh Rarebit

Take half a pound of good Cheddar cheese, not too strong, and cut it into a flat meat dish with pepper and salt. Pour over a sufficient quantity of bottled ale to fill the dish.

Stand in a quick oven and bake until the cheese is all melted. Have ready some buttered toast about a quarter of an inch thick.

Remove the cheese from the dish leaving the beer and spread the cheese lightly on the toast. Replace in the oven, and serve very hot. The object of the beer is to flavour the cheese only and if the cheese were to be cooked in a frying pan over the fire it would absorb all the beer and be rendered very bitter.

Marrow Toast

Take some good marrow bones and tie the ends in freshly scalded muslin after previously salting slightly the end where the marrow is. Put them into a large saucepan of boiling water with a cut onion. Boil for one hour and then take the bones out. Remove the muslin and take the marrow out on to a plate and season with a little pepper and salt and spread on hot buttered toast. Replace in oven for a few minutes and serve very hot. This makes a good savoury dish.

Salmon and Cucumber Sandwiches

Pound some fresh salmon in a mortar with a drain of anchovy sauce. Spread it lightly on some thin bread and butter. Add a couple of thin slices of cucumber and a little salt. Salmon and shrimp paste can be used if preferred.

Prawn Sandwiches

Cut thin some bread and butter. Cut the prawns very fine and lay them on the buttered bread with a little mustard and cress, pepper and salt.

Sardine Sandwiches

Scrape the sardines and remove the bones. Take eight slices of toast about an inch thick, trim round the edges, and split with a knife. Butter lightly while hot and lay the sardines between the split toast not too thickly. Add a little red or white pepper if preferred and then close the toast which should be then cut into two and served hot.

Sardines on Toast

Take the sardines out of the box and scrape off the scales, split them and remove the backbone. Lay two sardines (four halves) on each slice of buttered toast, sprinkle with a little red pepper and place in the oven. Serve very hot.

Beef and Tomato Sandwiches

Take a sandwich loaf and cut the crust off on three sides. Pass the knife down between the back crust and the crumb and slice the bread against it. Butter each slice of bread and lay a thin slice of beef on it, then a thin slice of tomato. Lay the other bread and butter on the top with a pinch of pepper and salt.

Caviare Savoury

Take some slices of buttered toast, spread lightly with caviare and put into the oven for a few seconds before serving.

Hard-Boiled Eggs for Garniture of Sandwiches

Have the water boiling, put the eggs into it and boil for fifteen minutes quickly. Remove with a spoon and plunge them into cold water; if the eggs are fresh this should avoid the green line which usually forms round the white.

Steaks on Toast

Take a nice thick steak, beat it lightly with the blade of a firm knife, cut into rounds say about the size of the foot of a large wineglass, allowing two little steaks per person. Sprinkle with a little salt. Have a deep frying pan with some good beef dripping ready melted. Cut some rounds of dry bread a little bigger than the meat. Fry these a crisp brown in the dripping. Drain them on a strainer. Put some more fresh dripping in the pan and fry the little steaks which should be cooked so as to allow the gravy to run red when cut. Place each on the round of toast and serve very hot with some thick brown gravy.

SANDWICH RECIPES FROM DR ALLISON COOKERY BOOK [1858-1918]

CHEESE SANDWICHES.

Cut some slices of rich cheese and place them between some slices of wholemeal bread and butter, like sandwiches. Put them on a plate in the oven, and when the bread is toasted serve on a napkin.

CREAM CHEESE SANDWICHES.

Spread some thin brown bread thickly with cream cheese, then put any kind of jam between the slices; sift with powdered sugar and serve.

CHOCOLATE SANDWICHES.

1/4 pint cream, 2 bars of good chocolate. Grate the chocolate, whip the cream, adding a piece of vanilla 1/2 in. long; slit the latter and remove it when the cream is whipped firmly. Mix the chocolate with the cream and spread the mixture on thin slices of bread; make into sandwiches. If desired sweeter add a little sugar to the cream.

CURRY SANDWICHES.

Pound together the yolks of 8 hard-boiled eggs, a piece of butter the size of an egg, a little salt, a teaspoonful of curry powder, and a tablespoonful of fine breadcrumbs. Pound to a smooth paste and moisten with a little tarragon vinegar.

DEVONSHIRE SANDWICHES.

Cut some slices of new bread into squares, spread each piece with golden syrup and over this with clotted cream.

EGG AND TOMATO SANDWICHES.

2 eggs, 1/4 lb. tomatoes, 1/2 oz. butter, pepper and salt. Skin and slice the tomatoes, melt the butter in a saucepan, add the tomatoes and pepper and salt to taste, and let them simmer for 10 minutes, mashing them well with a wooden spoon; set the saucepan aside and allow the tomatoes to cool. Beat up the eggs, mix them with the tomatoes and stir the mixture well over the fire until it is well set, then turn it out and let it get cold; make into sandwiches in the usual way.

TOMATOES ON TOAST.

Cut in slices 1 or 2 ripe red tomatoes, after having removed the seeds. Arrange in a single layer in a baking tin, sprinkle with fine breadcrumbs seasoned with pepper and salt. Put a little bit of butter on each slice, bake 15 minutes, and serve on hot buttered toast; pour the gravy from it round the dish. A few drops of lemon juice are an improvement.

The Healthy Life Cook Book by Florence Daniel [Second Edition, 1915]

WELSH RAREBIT.

Cheese, butter, bread, pepper.

Cut thin slices of cheese and put them with a little butter into a saucepan. When well melted pour over hot well-buttered toast. Dust with pepper. Put into a very hot oven for a few minutes and serve.

NUT PASTE. [spread for sandwiches]

A nourishing paste for sandwiches is made by macerating pine-kernels with the “nut butter” attachment of the food chopper, and flavouring with a little fresh tomato juice. This must be used the same day as made as it will not keep.

Another method.—Put equal quantities of pea-nuts and pine-kernels into a warm oven until the latter just begin to colour. The skins of the pea-nuts will now be found to rub easily off. Put the mixed nuts through the macerator and mix to a stiff paste with some tomato juice. Put in a saucepan and heat to boiling point. Pour melted butter over top. This may be kept until the next day, but no longer.

LENTIL PASTE. [spread for sandwiches or use as a pâté]

1/2 pint red lentils, 1/2 pint bread-crumbs, 2 ozs. butter or 1-1/2 oz. nutter, 2 teaspoons lemon juice, 1/2 a nutmeg.

Well wash the lentils and place on the fire with just enough water to cover them. Simmer gently until quite soft. Add the butter, lemon juice, nutmeg, and bread-crumbs.

Stir well, heat to boiling point, and cook for 10 minutes. Put in jars, and when cold pour some melted butter or nutter on the top. Tomato juice may be used in place of the lemon juice if preferred.

Victorian On-Toast Recipes from New Vegetarian Dishes by Mrs Bowdich [1892]

Green Peas and Carrots on Toast.

  • 10 or 12 button carrots.
  • ½ pint fresh green peas.
  • A little more than a gill of white stock.
  • 1 ounce butter.
  • 1 ounce flour.
  • 6 rounds of toasted bread.

Scrape and slice the carrots very thin and stew them in the butter until quite tender, stir in the flour, then add the peas (cooked); pour in the stock, and stir over the fire for ten or fifteen minutes. Butter the toast, then spread the mixture on very thickly and serve hot. Salt and pepper should be added to taste, and a sprig of mint may be used for flavouring if liked.

Savoury Haricots on Toast.

  • 1 pint water.
  • ½ pint soaked haricot beans.
  • 1 tablespoon cream or milk.
  • 1 teaspoon lemon juice.
  • ¼ teaspoon salt.
  • A very little grated nutmeg.
  • A very little pepper.
  • A little cooked spinach.
  • 4 eggs.
  • 4 rounds hot buttered toast.

Stew the haricot beans gently for three hours, rub through a wire sieve with a wooden spoon, add cream, salt, lemon juice, pepper and nutmeg, have ready four poached or baked eggs, four small rounds of buttered toast, and a little cooked and seasoned spinach. Place a layer of the haricot cream on the toast (about a quarter of an inch thick), then a layer of spinach, stamp out the yolks of the eggs with a pastry cutter leaving a quarter of an inch border of white, and place one on the top of each round. This is a very pretty and tasty dish.

Haricots on Bread.

  • ½ pint soaked haricot beans.
  • 1 pint water.
  • 2 tablespoons mashed potato.
  • 1 dozen Brussels sprouts.
  • 3 onions.
  • The yolks of 2 eggs.
  • 1 gill of rich sauce.
  • 1 teaspoon salt.
  • 12 small rounds of bread without crust.

Slice the onions and boil them with the beans in the water for one and a quarter hours, then add the salt and boil again without the saucepan lid, until the beans are dry. When quite dry rub them through a wire sieve, place the pulp in a small stewpan, add the yolks of eggs and the sauce, and stir over a gentle heat until the eggs thicken, but not boil, or they will curdle; then stir in the potato. Butter the rounds of bread (which should be about two and a half inches in diameter) on both sides, lay in a baking tin, and spread the mixture very thickly on them. Bake in a moderate oven for about ten minutes. Then place a cooked sprout in the centre of each round, and replace in the oven for a few minutes to re-heat before serving.

Savoury Eggs on Toast.

  • 4 eggs.
  • 1 tablespoon very fine bread crumbs.
  • 1 teaspoon minced parsley.
  • A little butter.
  • ¼ teaspoon salt.
  • ¼ teaspoon pepper.
  • ½ teaspoon mixed herbs.
  • Buttered toast.

Have ready four well-greased saucers, break the eggs carefully, allowing the white of each egg to drop into a saucer, place the yolks together in a basin and beat them, then stir in the bread crumbs, parsley, herbs, salt and pepper. Well butter four egg cups, fill them with the mixture and stand them in a flat saucepan containing sufficient hot water to reach within a quarter of an inch of the brims, (care must be taken that it does not enter them), and keep the water just below simmering point for about half an hour, or until the mixture has just set. Prepare four rounds of hot buttered toast, place on these the whites, which should have been placed in the oven just long enough to set, turn out the contents of the egg cups on the top, and serve at once.

Asparagus and Egg on Toast.

  • 25 large heads of asparagus.
  • 1 gill [125 millilitres or half a cup] tomato sauce [such as one of the two tomato sauce recipes below]
  • 4 eggs.
  • 1 ounce of butter.
  • Pepper and salt to taste.
  • 6 rounds of toasted bread.

Dissolve one ounce of butter in a small stewpan, add the eggs beaten, and a little pepper and salt. Stir over a gentle heat until the eggs thicken, but do not allow to boil. In the meanwhile, boil the asparagus, drain it well, cut the very tender portion into small pieces, and stir them in with the eggs. Have ready the rounds of toast nicely buttered, and spread the mixture very thickly on them. Pour a little of the tomato juice over each round just before serving.

Tomato Sauce. [for recipe above]

  • 1 pound tomatoes.
  • 1 carrot.
  • 1 turnip.
  • 1 onion.
  • A few peppercorns.
  • ¼ pint water.
  • ½ teaspoon salt.
  • 2 ounces butter.
  • 1 ounce flour.

Scald and peel the tomatoes, and slice them (or half a pint of tinned tomato juice may be used); also slice the carrot, turnip and onion, and fry altogether in one and a half ounces of butter for ten minutes. Add water, peppercorns and salt, and stew gently for half an hour. Strain into a small enamelled saucepan, put in the flour and half an ounce of butter mixed together, and stir over a moderate heat until it boils.

Tomato Sauce. Another way. [for recipe above]

  • ½ pint tomato juice.
  • 1 small onion.
  • ½ teaspoon salt.
  • 6 peppercorns.
  • 1 ounce flour.
  • 1 ounce butter.

Slice the onion, and boil it in the tomato juice with the peppercorns and salt for one hour; strain. Mix the flour and butter on a plate with a knife; when thoroughly incorporated, place in the tomato juice and stir until it boils.

Recipes from Cassell’s Vegetarian Cookery, A Manual of Cheap and Wholesome Diet [1891]

Tips for making sandwiches.

There is an art in cutting sandwiches—a fact which persons in the habit of frequenting railway restaurants will hardly realise. A tinned loaf is best for the purpose if we wish to avoid waste. The great thing is to have the two slices of bread to fit together neatly, and there is no occasion to cut off the crusts when made from a well-rasped tin loaf. First cut off the crust from the top of the loaf, which, of course, must be used for some other purpose. The best use for this top slice is to toast it lightly on the crumby side, and cut it up into little pieces to be served with soup. Next take the loaf, cut off one thin slice, evenly, and let it fall on its back on the board you are using. Now butter very slightly the upper surface. Next butter the top of the loaf, cut another thin slice, and, of course, these two pieces of bread will be perfectly level, and, if the two buttered sides be placed together, will fit round the edge exactly.

Tomato Sandwiches.

Cut some very ripe red tomatoes into thin slices, and cut them parallel with the core, as otherwise you will get them in rings from which the core will drop out. Sprinkle some thin slices of bread-and-butter with mustard and cress, dip the slices of tomato into a dressing made with a little oil, pepper, and salt, well mixed up. Put these between the bread-and-butter, and cut them into squares or triangles with a very sharp knife. These sandwiches are very cool and refreshing, and make a most agreeable supper after a hot and crowded ball-room. If you wish to have them look pretty, pile them up in the centre of a silver dish, and place a few ripe red tomatoes round the base on some bright green parsley. Place the dish in an ice-chest for an hour before it is eaten.

Mustard and Cress Sandwiches.

Place well-washed and dried mustard and cress between two slices of bread-and-butter, and trim the edges. It is best to pepper and salt the bread-and-butter first. Pile up the sandwiches on a silver dish, and sprinkle some loose mustard and cress round the base.

Egg Sandwiches.

Cut some hard-boiled eggs into very thin slices; season them with pepper and salt, and place them between two slices of thin bread-and-butter; cut the sandwiches into triangles or squares, pile them up in a silver dish, place plenty of fresh green parsley round the base of the dish, and place some hard-boiled eggs, cut in halves, on the parsley, which will show what the sandwiches are composed of.

Indian Sandwiches.

These are exactly similar to the above, with the addition that the slices of hard-boiled eggs are seasoned with a little curry-powder. If hard-boiled eggs in halves are placed round the base of the dish, each half-egg should be sprinkled with curry-powder in order to show what the sandwiches are.

Mushroom Sandwiches.

Take a pint of fresh button mushrooms, peel them, and throw them into lemon-juice and water, in order to preserve their colour; or else take the contents of a tin of mushrooms, chop them up and stew them in a frying-pan very gently with a little butter, pepper, salt, a pinch of thyme, and the juice of a whole lemon to every pint of mushrooms. When tender, rub the mixture through a wise sieve while the butter is warm and the mixture moist. Add a teaspoonful of finely chopped blanched parsley, spread this mixture while still warm on a thin slice of bread, and cover it over with another thin slice of bread, and press the two slices of bread together. When the mixture gets quite cold, the butter will set and the sandwiches get quite firm. The bread need not be buttered, as the mixture contains butter enough. Pile these sandwiches up on a silver dish, surround the dish with plenty of fresh parsley, and place a few fresh mushrooms whole, stalk and all, round them, as if they are growing out of the parsley.

Cheese Sandwiches.

Oil a little butter, add some pepper and salt, and a spoonful of made mustard and a pinch of cayenne pepper. When this mixture is nearly cold, use it for buttering some thin slices of bread, and, before it is quite cold, sprinkle them with some grated Parmesan cheese. Put the two slices of bread together and press them, and, when cold, cut them into squares or triangles. Place plenty of fresh green parsley round the dish, and, if you are using hard-boiled eggs for other purposes, take the end of the white of egg, which has a little cup in it not much bigger than the top of the finger, and put a little heap of Parmesan cheese in each cup. Place a few of these round the base of the dish, on the parsley, in order to show what the sandwiches are composed of.

Cream-Cheese Sandwiches.

Chop up some of the white part of a head of celery very fine, and pound it in a mortar with a little butter; season it with some salt. Use this mixture and butter some thin slices of bread, place a thin slice of cream cheese between these slices, cut the sandwiches into squares or triangles with a very sharp knife, and pile the sandwiches up on a silver dish. Surround the dish with parsley, and place a few slices of cream-cheese, cut round the size of a halfpenny, round the base, stick a little piece of the yellowish-white leaves of the heart of celery in each piece.

MODERN COOKERY FOR PRIVATE FAMILIES (New Edition) by ELIZA ACTON [1882]

SAVOURY TOASTS.

Cut some slices of bread free from crust, about half an inch thick and two inches and a half square; butter the tops thickly, spread a little mustard on them, and then cover them with a deep layer of grated cheese and of ham seasoned rather highly with cayenne; fry them in good butter, but do not turn them in the pan; lift them out, and place them in a Dutch oven for three or [TN: missing word.] minutes to dissolve the cheese: serve them very hot.

To 4 tablespoonsful of grated English cheese, an equal portion of very finely minced, or grated ham; but of Parmesan, or Gruyère, 6 tablespoonsful. Seasoning of mustard and cayenne.

Obs.—These toasts, for which we give the original receipt unaltered, may be served in the cheese-course of a dinner. Such mere “relishes” as they are called, do not seem to us to demand much of our space, or many of them which are very easy of preparation might be inserted here: a good cook, however, will easily supply them at slight expense. Truffles minced, seasoned, and stewed tender in butter with an eschalot or two, may be served on fried toasts or croûtons and will generally be liked.

CURRIED TOASTS WITH ANCHOVIES.

Fry lightly, in good butter, clarified marrow, or very pure olive oil, some slices of bread, free from crust, of about half an inch thick, and two inches and a half square; lift them on to a dish, and spread a not very thick layer of Captain White’s currie-paste on the top; place them in a gentle oven for three or four minutes, then lay two or three fillets of anchovies on each, replace them in the oven for a couple of minutes, and send them immediately to table. Their pungency may be heightened by the addition of cayenne pepper, when a very hot preparation is liked.

Obs.—We have spoken but slightly in our chapter of curries of Captain White’s currie-paste, though for many years we have had it used in preference to any other, and always found it excellent. Latterly, however, it has been obtained with rather less facility than when attention was first attracted to it. The last which we procured directed, on the label of the jar, that orders for it should be sent per post to 83, Copenhagen Street, Islington. It may, however, be procured without doubt from any good purveyor of sauces and other condiments. It is sold in jars of all sizes, the price of the smallest being one-and-sixpence. We certainly think it much superior to any of the others which we have tested, its flavour being peculiarly agreeable.

MUSHROOM-TOAST, OR CROÛTE AUX CHAMPIGNONS.

(Excellent.)

Cut the stems closely from a quart or more, of small just-opened mushrooms; peel them, and take out the gills. Dissolve from two to three ounces of fresh butter in a well-tinned saucepan or stewpan, put in the mushrooms, strew over them a quarter of a teaspoonful of pounded mace mixed with a little cayenne, and let them stew over a gentle fire from ten to fifteen minutes; toss or stir them often during the time; then add a small dessertspoonful of flour, and shake the pan round until it is lightly browned.

Next pour in, by slow degrees, half a pint of gravy or of good beef-broth; and when the mushrooms have stewed softly in this for a couple of minutes, throw in a little salt, and a squeeze of lemon-juice, and pour them on to a crust, cut about an inch and a quarter thick, from the under part of a moderate-sized loaf, and fried in good butter a light brown, after having been first slightly hollowed in the inside.

New milk, or thin cream, may be used with very good effect instead of the gravy; but a few strips of lemon-rind, and a small portion of nutmeg and mushroom-catsup should then be added to the sauce. The bread may be buttered and grilled over a gentle fire instead of being fried, and is better so.

Small mushrooms, 4 to 5 half pints; butter, 3 to 4 oz.; mace, mixed with a little cayenne, 1/4 teaspoonful: stewed softly 10 to 15 minutes. Flour, 1 small dessertspoonful: 3 to 5 minutes. Gravy or broth, 1/2 pint: 2 minutes. Little salt and lemon-juice.

SMALL FRIED BREAD PATTIES, OR CROUSTADES OF VARIOUS KINDS.

These may be either sweet or savoury, and many of them may be so promptly prepared, that they offer a ready resource when an extra dish is unexpectedly required. They should be carefully fried very crisp, and of a fine equal gold colour, either in clarified marrow, for which we give our own receipt, or in really good butter.

DRESDEN PATTIES, OR CROUSTADES.

(Very delicate.)

Pare the crust neatly from one or two French rolls, slice off the ends, and divide the remainder into as many patties as the size of the rolls will allow; hollow them in the centre, dip them into milk or thin cream, and lay them on a drainer over a dish; pour a spoonful or two more of milk over them at intervals, but not sufficient to cause them to break; brush them with egg, rasp the crust of the rolls over them, fry and drain them well, fill them with a good mince, or with stewed mushrooms or oysters, and serve them very hot upon a napkin; they may be filled for the second course with warm apricot marmalade, cherry-jam, or other good preserve.

This receipt came to us direct from Dresden, and on testing it we found it answer excellently, and inserted it in an earlier edition of the present work. We name this simply because it has been appropriated, with many other of our receipts, by a contemporary writer without a word of acknowledgment.

TO PREPARE BEEF MARROW FOR FRYING CROUSTADES, SAVOURY TOASTS, &C.

At a season when butter of pure flavour is often procured with difficulty, beef-marrow, carefully clarified, is a valuable substitute for it; and, as it is abundantly contained in the joints which are in constant request for soup-making, it is of slight comparative cost in a well managed kitchen. It is often thrown into the stock-pot by careless or indolent cooks, instead of being rendered available for the many purposes to which it is admirably adapted.

Take it from the bones as fresh as possible, put it into a white jar, and melt it with a very gentle degree of heat at the mouth of the oven, or by the side of the stove, taking all precaution to prevent its being smoked or discoloured; strain it off, through a very fine sieve or muslin, into a clean pan or pans, and set it aside for use. It will be entirely flavourless if prepared with due care and attention; but, if dissolved with too great a degree of heat, it will acquire the taste almost of dripping. A small quantity of fine salt may be sprinkled into the pan with it when it is used for frying.

SMALL CROUSTADES, OR BREAD PATTIES, DRESSED IN MARROW. (Author’s Receipt.)

Cut very evenly, from a firm stale loaf, slices nearly an inch and a half thick, and with a plain or fluted paste-cutter of between two and three inches wide press out the number of patties required, loosening them gently from the tin, to prevent their breaking; then, with a plain cutter, scarcely more than half the size, mark out the space which is afterwards to be hollowed from it.

Melt some clarified beef-marrow in a small saucepan or frying-pan, and, when it begins to boil, put in the patties, and fry them gently until they are equally coloured of a pale golden brown. In lifting them from the pan, let the marrow (or butter) drain well from them; take out the rounds which have been marked on the tops, and scoop out part of the inside crumb, but leave them thick enough to contain securely the gravy of the preparation put into them. Fill them with any good patty-meat, and serve them very hot on a napkin.

Obs.—These croustades are equally good if dipped into clarified butter or marrow, and baked in a tolerably quick oven. It is well, in either case, to place them on a warm sheet of double white blotting-paper while they are being filled, as it will absorb the superfluous fat.

A rich mince, with a thick, well-adhering sauce, either of mutton and mushrooms, or oysters, or with fine herbs and an eschalot or two; or of venison, or hare, or partridges, may be appropriately used for them.

SMALL CROUSTADES À LA BONNE MAMAN. (The Grandmama’s Patties.)

Prepare the croustades as above, or use for them French rolls of very even shape, cut in thick equal slices. If quite round, the crust may be left on; mark each slice with a small cutter in the centre, dip the croustades into butter or marrow, fry them lightly, or bake them without permitting them to become very hard; empty, and then fill them; dish them without a napkin, and pour some good brown gravy round, but not over them.

Obs.—From being cooked without butter, these and the preceding patties are adapted to a Jewish table.

A YEAR’S COOKERY. GIVING DISHES FOR BREAKFAST, LUNCHEON, AND DINNER, FOR EVERY DAY OF THE YEAR BY PHYLLIS BROWNE [1882]

Milk Toast [for breakfast]

Toast lightly and butter as much stale bread as is likely to be needed. Have ready boiling milk to fill the dish. Season it with salt; stir a small piece of butter in till melted; lay the toast on a flat dish, pour the milk over, and serve. The children might for a change, like to have marmalade spread on the toast instead of butter.

Marrow Toast [for breakfast]

Put the pieces of marrow into a stew-pan with a little water, highly salted. Let it boil for a minute, then drain away the liquid. Have ready one or two slices of toast, spread the marrow on these, and put them into a Dutch oven before a clear fire for about five minutes. Take the toast up, and sprinkle over it a little pepper, salt, and finely-chopped parsley, and serve as hot as possible.

[Note from Leigh – Browne does not specify whether the recipe refers to bone marrow or vegetable marrow, but it is more likely to be referring to bone marrow. For a veggie alternative, you could use vegetable marrow instead]

The Lady’s Own Cookery Book, And New Dinner-Table Directory; In which will be found A LARGE COLLECTION OF ORIGINAL RECEIPTS, Including not only THE RESULT OF THE AUTHERESS’S MANY YEARS OBSERVATION, EXPERIENCE, AND RESEARCH, but also the CONTRIBUTIONS OF AN EXTENSIVE CIRCLE OF ACQUAINTANCE: Adapted to the use of PERSONS LIVING IN THE HIGHEST STYLE, as well as those of MODERATE FORTUNE. [1844]

Savoury Toasts, to relish Wine.

Cut six or seven pieces of bread about the size of two fingers, and fry them in butter till they are of a good colour; cut as many slices of ham of the same size, and put them into a stewpan over a slow fire, for an hour; when they are done take them out, and stir into the stewpan a little flour; when of a good colour moisten it with some broth, without salt; then skim off the fat, and strain the sauce through a sieve. Dish the ham upon the fried bread, and pour the sauce over.

Another_Savoury_Toasts_to_relish_Wine.

Rasp some crumb of bread; put it over the fire in butter; put over it a minced veal kidney, with its fat, parsley, scallions, a shalot, cayenne pepper and salt, mixed with the whites and yolks of four eggs beat: put this forcemeat on fried toasts of bread, covering the whole with grated bread, and passing the salamander over it. Serve it with a clear beef gravy sauce under it.

Eggs buttered. No. 1. [scrambled eggs on toast]

Take the yolks and whites; set them over the fire with a bit of butter, and a little pepper and salt; stir them a minute or two. When they become rather thick and a little turned in small lumps, pour them on a buttered toast.

Eggs buttered. No. 2.

Put a lump of butter, of the size of a walnut; beat up two eggs; add a little cream, and put in the stewpan, stirring them till they are hot. Add pepper and salt, and lay them on toast.

Eggs, to dress.

Boil or poach them in the common way. Serve them on a piece of buttered toast, or on stewed spinach.

Ham toasts.

Cut slices of dressed ham, and thin slices of bread, or French roll, of the same shape; fry it in clarified butter; make the ham hot in cullis, or good gravy, thickened with a little floured butter. Dish the slices of ham on the toast; squeeze the juice of a Seville orange into the sauce; add a little pepper and salt; and pour it over them.

Herb sandwiches.

Take twelve anchovies, washed and cleaned well, and chopped very fine; mix them with half a pound of butter; this must be run through a sieve, with a wooden spoon. With this, butter bread, and make a salad of tarragon and some chives, mustard and cress, chopped very small, and put them upon the bread and butter. Add chicken in slices, if you please, or hard-boiled eggs.

THE COOK AND HOUSEKEEPER’S COMPLETE AND UNIVERSAL DICTIONARY; INCLUDINGA SYSTEM OF MODERN COOKERY,IN ALL ITS VARIOUS BRANCHES,ADAPTED TO THE USE OF PRIVATE FAMILIES BY MRS. MARY EATON [1823]

SANDWICHES.

Properly prepared, these form an elegant and convenient luncheon; but they have got much out of fashion, from the bad manner in which they are commonly made.

They have consisted of any offal or odd ends, that cannot be sent to table in any other form, merely laid between slices of bread and butter.

Whatever kind of meat is used however, it must be carefully trimmed from every bit of skin and gristle, and nothing introduced but what is relishing and acceptable. Sandwiches may be made of any of the following materials.

Cold meat, poultry, potted meat, potted shrimps or lobsters, potted cheese; grated ham, beef, or tongue; anchovy, sausages, cold pork; hard eggs, pounded with a little butter and cheese; forcemeats, and curry powder.

Mustard, pepper, and salt, are to be added, as occasion requires.

The Queen-like Closet or Rich Cabinet by Hannah Woolley Stored with all manner of RARE RECEIPTS For Preserving, Candying and Cookery. Very Pleasant and Beneficial to all Ingenious Persons of the FEMALE SEX. [1670] 2nd Edition

To make Toasts of Veal.

Take a rosted Kidney of Veal, cold and minced small, put to it grated bread, Nutmeg, Currants, Sugar and Salt, with some Almonds blanched and beaten with Rosewater, mingle all these together with beaten Eggs and a little Cream, then cut thin slices of white Bread, and lay this Compound between two of them, and so fry them, and strew Sugar on them, and serve them in.

To fry Toasts.

Take a twopenny white Loaf, and pare away the Crust, and cut thin slices of it, then dip them first in Cream, then in the yolks of Eggs well beaten, and mixed with beaten Cinamon, then fry them in Butter, and serve them in with Verjuice, Butter and Sugar.

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