Beef sandwiches, ham sandwiches, veal and ham
sandwiches, bacon, mutton, or game sandwiches, chicken sandwiches,
sandwiches made of anchovy and hard boiled eggs, of curried rabbit and
Parmesan, of curried shell-fish and Parmesan, of small salad, of sliced
tomatoes, of mushrooms, of roast fowl, lettuce and filleted anchovies,
of roast game, shred celery and Tartare sauce, of cooked fish, lettuce
leaves and Tartare sauce, of cold meat and thinly sliced cucumber or
gherkins, of roast game, tongue and aspic jelly, of the flesh of lobster
and mayonnaise, of hard boiled eggs and a very thin sprinkle of finely
shred tarragon, of potted hare, potted ham, or any potted meat, of
cheese, of devilled ham, of cold asparagus, with a suspicion of
mayonnaise, of brawn, of shrimps, of foie gras, of German sausage or
caviare and brown bread and butter, are a few varieties which may serve
to suggest others.
Tinned meats of all descriptions are much approved and largely
patronised by individuals who pride themselves on their capacity for
"putting up a bit of luncheon in half a minute." Tinned meats are all
very well for a change, no one values them in their proper place more
than I do, but it should be understood that they are abused when they
are employed constantly.
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