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Cucumber Sandwiches

This recipe is in categories Interwar Years, Party food, Picnic,
About this recipe:
Difficulty: 1

Cucumber sandwiches were often served as part of a formal afternoon tea. They had been very fashionable for the upper clases in the Edwardian era and had now become part of ordinary people's afternoon tea.

Lyon's Corner Houses were a popular place for people to go and have tea, scones and sandwiches. This recipe comes from a former employee of Lyons, Mrs Olive Bloomfield.

For images of the cooking process see our Interwar Cooking Pictures.

With thanks to Cathy Flower-Bond of Tudor Tales and Pam McMillan of Time Travellers for their help with this podcast.


Ingredients

Making and cooking it
  1. Marinade the mint leaves in the lemon juice for a few minutes
  2. Cut the bread into thin slices and spread each side with butter 
  3. Remove the crusts making sure the slices are square
  4. First wash the cucumber, then peel the rind into a ‘stripe’ all around the fruit like a stick of rock 
  5. Slice very thinly
  6. Put 5 pieces of cucumber on one slice of the bread like the number 5 on a dice
  7. Lay two mint leaves over the top
  8. Place another slice of the bread on top
  9. Cut the sandwich into four triangles and display on a plate with a sprig of cucumber and a mint leaf