Charles Francatelli's Summer Sandwich
A simple recipe from the Victorian chef responsible for four cookbooks, including the Modern Cook - Charles Francatelli.
Instructions
- Between thin slices of white or brown bread and butter, place some very thin slices of any of the following kinds of meats: ham, tongue, boiled or roast beef, roast mutton, poulty or game, season with pepper and salt in a little mustard; strew some mustard and cress, small salad, or, if preferred, from finely-shred lettuce, over the meat; press the sandwich together with the blade of a knife, cut it into small oblong shapes, which, having dished up neatly, send to table. Note: In the video, I use ham and Colman's mustard on a homemade whole meal loaf.