East Indian Lentil Sandwiches - cooking recipe from Sandwiches by Sarah Tyson Heston Rorer (1894)

Take any left-over boiled or stewed lentils and press them through a sieve. To each half cupful of this mixture add a half cupful of chopped pecans, a level teaspoonful of curry and a saltspoonful of salt. Spread thin slices of brown bread with butter, then put over a thick layer of this mixture and cover with chopped parsley. Cover with another layer of brown bread, press together, trim the crusts and cut into fingers.