Sandwiches (Plain Meat)

Instructions

1. Cut very thin slices of bread and butter from a square loaf baked in a tin.
2. Place very thin slices of ham, tongue, biltong, or game between them, and season with salt and mustard or pepper.
3. Press them on a board with the blade of a large knife.
4. Cut the crust off evenly and divide them into oblong squares.
5. Ordinary cold meat sandwiches are much improved by mincing the meat and mixing it with hard-boiled eggs and a little parsley, both chopped fine, before placing it between the bread and butter.
6. Many people dislike the mixture of mustard and butter, so it is generally best to omit the mustard. A sprinkling of pepper, if liked, is an improvement.