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Union Sandwiches

Use a round tinned loaf for these. Spread a third of the number of slices with potted veal, another third with anchovy paste, and the remainder with mustard and cress and chopped capers; season the whole with pepper and a very little salt. Make the sandwiches by putting the slices with anchovy at the bottom, then those with cress, etc., bread side down, then press the veal on to the cress. Cut into triangles and arrange in a ring on a dish covered with a lace paper. A little mayonnaise may be used for garnish, with a few fillets of anchovy.