Fish Sanwiches is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic snack of buttered toast filled with fish cut into rounds, tartar sauce and lettuce leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Fish Sandwiches.
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This is a classic recipe for a Victorian version of Fish Sandwiches that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 362.—FISH SANDWICHES.
Between slices of brown or white bread and butter place thin scollops of cooked fish of any kind you may happen to have most handy ; spread a little Tartar sauce over the pieces of fish, and strew some shred lettuce-leaves over all ; press the other slice of bread and butter upon this ; cut up the sandwiches in squares ; dish up, and serve. Note.—Thin slices of hard-boiled eggs, or sliced Indian or common gherkins may also be added to the other in gradients.
Modern Redaction
Ingredients:
buttered slices of brown or white bread (crusts removed)
left-over cooked fish, cut into scallops Tartar sauce
lettuce leaves, shredded
Method:
Arrange the fish scallops over a slice of bread. Spread a little of the Tartar sauce over the top then scatter the lettuce leaves on top. Add a second slice of bread, cut into squares, arrange on a tray and serve.
