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.



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