Rashers of Pork ( to serve with Beefsteak, Roast Beef, etc. ).
Breakfast bacon should be cut very thin (one-eighth of an inch thick), and in strips three or four inches long. It should be fried in the sauté pan only long enough to become transparent, or thoroughly hot; if cooked crisp, it is ruined. The French usually serve these strips of bacon laid over beefsteak, roast beef, game, etc.
Sandwiches (Mrs. Geo. H. Williams), No. 1.
Cut some fresh bread very thin, and of square equal shapes. Chop some cold boiled ham very fine, and mix with it the yolks of one or two uncooked eggs, a little pepper and mustard. Spread some of this mixture over the buttered slices of bread; roll them, pinching each roll at the end to keep it in shape.
If there is difficulty in cutting fresh bread, use that which is a day old, then cut it in very thin slices, buttering it on the loaf before it is cut; cut the slices into little even squares or diamonds (the crust being all removed), spread with the chopped ham mixture before mentioned, and fit two squares together.
Sandwiches (New York Cooking-school), No. 2.
Chop fine half a pound of boiled ham, and season it with one table-spoonful of olive-oil, one table-spoonful of lemon-juice, a little cayenne or mustard, and rub it through a sieve. Butter the bread on the loaf before cutting it, and spread the ham between the slices.