I remember my mother serving sandwiches like these back when this book was new and fashionable. A little unusual for a boy in his early teens, but I quickly became used to it and I still make tartar sandwiches once in a while – Ted
300-400 g [0,7-0,9 lb] of beef
4 egg yolks
4 tablespoons chopped pickled gherkins
4 tablespoons finely chopped raw onions
4 tablespoons capers
4 tablespoons chopped beetroot
4 slices of buttered white bread
 Carefully remove all tendons and membranes from the meat and grind it once in a meat grinder. Spread the ground meat on the four white bread slices and push it well down along the edges so that none of the bread is visible.
 Chop the meat lightly with a table knife in a checkered pattern. Place the bread slices on a serving plate with the onion, capers, pickled gherkins and red beets in small bowls next to them. The egg yolks can be served in half an eggshell or put on the ground meat in an onion ring.
 Put salt and pepper on the table so people can season after taste and serve the sandwiches with cold beer.