History of Sorts

---

A Recipe Most Noble for a Tuna Salad Sandwich

Hark, fair chef, and lend thine ear to this tale of victuals fine! Prepare thy table, and let us commence:

Ingredients

• A can of tuna, freshly plucked from Neptune’s briny depths (6 ounces, drained of its watery essence)
• Two spoons of mayonnaise, creamy and white as a maiden’s cheek
• One spoon of mustard, bold as a knight’s courage
• A sprinkle of salt, as light as a fairy’s touch
• A dash of pepper, dark as the tempest’s fury
• Celery, chopped into pieces small, a stalk or two
• Bread, two slices, as fair and wholesome as dawn’s first light
• Lettuce leaves, verdant and crisp as summer’s meadows

Method

1. Open yon can of tuna, and with gentle care, drain its waters till dry. Place this bounty into a bowl, humble yet worthy of its treasures.
2. Mix therein the mayonnaise and mustard, stirring with the grace of a minstrel’s hand upon a lute. Add a pinch of salt and pepper, seasoning as though to enchant the most discerning palate.
3. To this savory blend, add the celery, diced fine as the stars scattered across the heavens. Mix all until united in harmonious fellowship.
4. Take now thy bread, and lay upon one slice the crisp leaves of lettuce, a verdant bed for thy creation.
5. Spread the tuna mixture atop the lettuce with a flourish, as though painting a masterpiece for the ages.
6. Crown this work with the second slice of bread, sealing thy sandwich with a gentle press, as one closes a tome of cherished verses.

To Serve
Cut the sandwich in twain, triangles or squares, as thy fancy dictates. Present upon a platter, garnished with fruits or chips, and share with merry company, for such a dish is a feast both simple and sublime.

Thus, thou hast crafted a tuna salad sandwich fit for lords and ladies alike. Bon appétit, or as the bard might say, “Good appetite to thee!”