Exactly as printed, 1911
just enough water to form a paste). Let the mixture simmer five minutes, stirring constantly; then set aside to become cool. Have some bits of bread prepared as for sandwiches. Heat some clarified butter in the blazer, and in it sauté the bread a delicate brown, and drain on soft paper.
Spread with the cold mixture, press two pieces together, and heat over hot water five or ten minutes. Serve hot. Calf's Head en Tortue.
Peel a dozen mushrooms; break the caps in pieces and chop the stems very fine. Sauté in three tablespoonfuls of butter, adding, if desired, half an onion cut fine. Sprinkle in one - fourth a cup of flour, half a teaspoonful, each, of salt and paprica, and, when the ingredients are well blended, add gradually one cup and a half of stock and one-fourth a cup of tomato juice. Let simmer a few moments, after the sauce boils; then add one pint of meat from a calf's head, cooked and cut in cubes.
Salads, Sandwiches and Chafing-Dish Dainties, 1911. Public domain; transcription unaltered.