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(Sandwiches) - (The International Jewish Cook Book)

Spread one piece of bread with any kind of cold fish that has been
shredded and mixed with tartar sauce. Then put a lettuce leaf on that
and then a slice of hard-boiled egg that has been dipped in tartar
sauce. Cover with a slice of buttered bread.

Other Recipes

Fish Sandwiches

Rub to a smooth paste a quarter of a pound of cold, boiled fish; add

half a teaspoonful of Worcestershire sauce, a tablespoonful of olive

oil, a half saltspoonful of salt, and a half saltspoonful of black

pepper. Spread the slices of bread on the loaf, cut them off about a

half inch in thickness; trim off the crusts, put on each slice dainty

lettuce leaves, and fill the center with the fish mixture. Cover with

another layer of buttered bread from which you have trimmed the crusts,

and press the two together.

Other Recipes

Flaked Fish Sandwiches

Flake cold boiled white fleshed fish, dust it with salt and pepper and

sprinkle it with lemon juice. Butter thin slices of brown bread; do not

trim off the crusts. Put on one slice a layer of thin crisp cucumber,

cover this with flaked fish, put a tablespoonful of mayonnaise in the

center, put on another layer of chopped cress, then a slice of buttered

brown bread. Press together and cut into halves.

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