Work into the meat French mustard, or any "made" mustard, to taste, and prepare the sandwiches in the usual way.

Boston brownbread combines well with this preparation.
=Tongue-and-Veal (or Chicken) Sandwiches.= Use a little less of the chopped tongue than of the other kind of meat, and one-half as much chopped celery as meat.

Mix with salad dressing.
Spread one piece of bread with butter, the other with the mixture, and press together.
=Celery Sandwiches.= Chop crisp celery very fine and mix with salad dressing.

Spread one piece of bread with butter, the other with a thin layer of the mixture.
With a sharp knife split open the round stems of celery tips and put them between the bread, so that the tips will just show on the edges.
Tie with narrow ribbon, light-green in color.
=Sardine Sandwiches.= Use, in bulk, equal parts of yolks of well-cooked eggs, rubbed to a smooth paste, and the flesh of sardines, freed from skin and bones and pounded in a mortar; season to taste with a few drops of tobasco sauce and lemon juice, and spread as usual.

Crackers may be used in the place of bread, if the sandwiches be prepared just before using, otherwise the crackers lose their crispness.