Victoria Salad (for Tea)

Ingredients

• some new brown bread
• butter in thin slices
• shrimp paste or anchovy
• a little chopped watercress or mustard and cress
• a little ring of raw cucumber
• a radish on the top

Method

1. 1

   Cut the brown bread and butter into thin slices.

2. 2

   Spread one side with shrimp paste or anchovy.

3. 3

   Cut into squares and roll up in cylinder shapes with chopped watercress or mustard and cress.

4. 4

   Stand each upright on a dish in a ring of raw cucumber and put a radish on top.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 79. The excerpt below is the record exactly as published.

Victoria Salad (for Tea). Cut some new brown bread and butter in, thin slices. Spread one side with shrimp paste or anchovy. Cut into squares, and roll up in cylinder shapes with a little chopped watercress or mustard and cress. Stand each upright on dish in a little ring of raw cucumber. Put a radish on the top

Cook this with the app: pantry check, scaling, and the assistant.