Name: Water Cress Sandwiches
Cuisine: American
Ingredients: 1 cloth; 1 stale loaf and some fresh butter; 1 sharp knife cut as many thin slices as will be required for two dozen sandwiches; 1 slight sprinkling of lemon juice; 1 board into small squares

Original Recipe

Wash well some water cress and then dry them in a cloth, pressing out every atom of moisture as far as possible; then mix with the cress hard-boiled eggs chopped fine, and seasoned with salt and pepper. Have a stale loaf and some fresh butter, and with a sharp knife cut as many thin slices as will be required for two dozen sandwiches; then cut the cress into small pieces, removing the stems; place it between each slice of bread and butter, with a slight sprinkling of lemon juice; press down the slices hard, and cut them sharply on a board into small squares, leaving no crust. Nantasket Beach.

1 cloth
1 stale loaf and some fresh butter
1 sharp knife cut as many thin slices as will be required for two dozen sandwiches
1 slight sprinkling of lemon juice
1 board into small squares

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1

Wash well some water cress and then dry them in a cloth, pressing out every atom of moisture as far as possible; then mix with the cress hard-boiled eggs chopped fine, and seasoned with salt and pepper.
2

Have a stale loaf and some fresh butter, and with a sharp knife cut as many thin slices as will be required for two dozen sandwiches; then cut the cress into small pieces, removing the stems; place it between each slice of bread and butter, with a slight sprinkling of lemon juice; press down the slices hard, and cut them sharply on a board into small squares, leaving no crust. _Nantasket Beach._.

Original Recipe

Ingredients

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