Sandwiches

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration V. Retter for frokost- og aftensbordet, s. 36 (falt i det fri)

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1
Slice and spread
Cut the loaf, which must be 1–2 days old, into wafer-thin slices with a sharp knife. Beat the butter until white, mix in the mustard and spread it on the bread. Cut off the crusts.
2
Add the filling
The sandwiches can be served plain, with just cheese or lean meat, or in two or more layers with different fillings between them.
3
Many layers
If you stack many slices together, butter them on both sides and cut them crosswise into fairly thin slices.
4
Garnish
Garnish with cress or finely shredded lettuce.

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