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    Watercress Sandwiches

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    Watercress Sandwiches

    Back in Victorian times, children used to take watercress sandwiches to school, in place of meat ones. They are, in fact, very good and I like them, cut small, with drinks before dinner. Use the freshest bread, and a salted farmhouse butter churned from Jersey or Guernsey milk.

    • Vegetarian
    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4

    Ingredients

    • 2 bunches watercress
    • Softened butter
    • 16 thin slices bread
    • Sea salt and black pepper

    Method

    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 and serve.
    2. (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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