Victorian Watercress Tea Sandwiches For High Tea And Picnics

1. Snip the stalks from the watercress and place the leafy ends on kitchen paper to absorb any water. Butter the bread generously, arrange the watercress over 4 slices and season. Top with the remaining bread, cut into triangles or fingers and serve.

2. NB. (Don't discard the watercress stalks; they can be made into a soup. Soften a chopped onion in a pan with butter, add 250ml whole milk and bring to the boil. Add the stalks, cook for 1 minute then liquidise until smooth and foamy.).

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Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0	0	0	0
Bread	16 slices	0	0	0
sea salt black pepper	0	0	0	0
watercress	2 bunches	0	0	0