After the sandwich feast of yesterday, I thought we should consider the aftermath of an over-catering situation. Even in the best run households, sometimes there are leftover sandwiches. Even in the worst-run households of yester-year, even leftover sandwiches were not left to go to waste.
The author of one of yesterday’s sources - Something New in Sandwiches (1932) -advised that “Leftover sandwiches can be converted into dainty breakfast or supper dishes or useful everyday puddings …”. Here are a couple of her ideas for recycling the relics of your railway journey, afternoon tea-party, or picnic.
Take fish or other savoury sandwiches, dip them in thin batter, fry golden-brown and sprinkle with chopped parsley.
Put ham or similar sandwiches through the mincer, bind with beaten egg, roll into balls, cover with breadcrumbs and fry in deep fat in a frying basket.
Here is a recipe for a batter suitable for frying leftover sandwiches, from the Cookery Gift Book (c 1920’s?)
Leftover sandwiches, whether sweet or savoury, can be utilised by dipping them in batter and frying them in deep fat.
3 oz flour, pinch of salt, 1 dessertspoonful salad oil, 1 gill warm water, 1 or 2 egg whites.
Sift the flour with the salt, make a well in the centre and pour in the oil. Then add the warm water gradually and mix to a smooth batter. Beat it well, and let it stand for an hour or so. When ready to fry the sandwiches, whisk the egg-white stiffly and fold it into the batter. Coat a few of the sandwiches with the prepared batter, and fry in deep fat till they are golden. Then drain them. Coat and fry the other sandwiches in the same way. Serve them as soon as possible, before they lost their crispness.
Quotation for the Day.
Princess was the kind of person who can fry a chicken, wrap it in cool, crisp lettuce leaves, box it, cut sandwiches, and come out of the process with an unruffled temper and an immaculate kitchen.
Edna Ferber, in Fanny Herself.