Mutton Sandwiches Recipe

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.

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