Between thin slices of bread and butter cut—either from half-quartern brown or French loaves or from rolls, place thin slices of beef, veal and ham, or bacon, mutton, poultry, or game; in any case, the meat should be seasoned with pepper and salt, and English or French mustard; sliced pickles arc sometimes added.
When the sandwiches have been pressed with the hand, to make all ingredients adhere together, cut them in squares, dish up on a napkin, and serve.