Mutton Sandwiches
Chop a half pound of cold, cooked mutton very fine; add two tablespoonfuls of cream or olive oil, a tablespoonful of capers, half a teaspoonful of salt, and a saltspoonful of pepper; mix thoroughly. Butter the slices on the loaf; cut them one-half inch thick, and trim off the crusts. Spread thickly with the mixture; put at each of the four corners a mint leaf; put on top another slice of buttered bread, from which you have trimmed the crust, press the two together, and cut from corner to corner making four triangles.
These sandwiches may also be flavored with tomato catsup.