15 sl White bread Butter or margarine; melted Celery seeds 1 c Ground cooked lamb 1/4 c Mayonnaise 1 sm Onion; minced 1/4 ts Paprika 1 ts Lemon juice 2 tb Chopped chives Pimiento strips; OR Parsley sprigs
Trim crusts from bread. Brush one side of each slice with melted butter and sprinkle with celery seeds. Cut each slice in 3 strips and place on baking sheet. Bake at 425F 8 to 10 minutes. Blend lamb, mayonnaise, onion, paprika, lemon juice and chives. Spread each toast strip with about 1 1/2 teaspoons meat mixture and garnish with pimiento strips.