Cook sliced onions until tender in meat broth, gravy, or water. Thicken slightly with flour mixed to a smooth paste with an equal quantity of cold water, and cook several minutes longer. Stir in chopped cooked meat and heat thoroughly. Season to taste with salt and pepper, and add if desired celery seed, or celery tops (fresh or dried), or parsley, or tomato catsup, or chili sauce. Use as the filling for hot sandwiches with bread or hot biscuit or rolls, with plenty of the gravy poured over the top.
Toast |
Large ripe, skinned tomatoes, |
Make double-decker sandwiches with slices of toasted bread from which the crust has been removed and the other ingredients arranged in layers of lettuce, bacon or ham, chicken, and tomato, with enough salad dressing to moisten. Insert toothpicks to hold the sandwiches together and garnish with crisp lettuce and radishes, olives, or pickles.
Mix ground cooked ham or cured pork shoulder or other meat with enough fat to spread easily on bread. Make sandwiches with this meat filling. Beat up 1 or 2 eggs with 1 cup of milk, and dip the sandwiches lightly on both sides in the egg and milk. Fry the sandwiches slowly in a small amount of fat until golden brown. Serve hot.
Saw marow bones in sections 2 to 3 inches long. Over each open end put a covering of flour-and-water dough, and tie in a piece of cloth. Put the pieces of marrow bone into a kettle and pour on boiling water to cover. Boil for an hour, then remove the cloth and dough and serve the sections of marrow bone piping hot on pieces of crisp toast.
Marrow cooked in this way is very light in color and delicate in flavor and texture. For marrow with more of its fat cooked out, omit the dough, but tie the pieces of bone in cloth. Boil for 30 to 45 minutes. Or, if the raw marrow is separated from bone, tie the marrow in floured cloth and simmer in water, or cut the marrow in slices, sprinkle with salt, pepper, and flour and fry slowly to a delicate brown.
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