Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Stone, chop and pound to a pulp two dozen olives. Mix with
1/2 teaspoonful of celery salt, 1/4 teaspoonful of prepared mustard,
a teaspoonful of tomato catsup, a few drops of tabasco sauce, and
1/2 cup of mayonnaise dressing. Spread the paste between
oblongs of bread from which the crust has been removed.