Deviled Sardines

Scrape the skin off some sardines, split them lengthwise, lift the bones out carefully,
trim them neatly, and spread a small quantity of made mustard over them; season
with moderate quantities of salt and pepper and a few drops of lemon juice. In
about an hour’s time lay the sardines on a gridiron and broil them over a clear fire.
When delicately browned lay them on a hot dish over which has been spread an ornamental
dish-paper or a folded napkin and serve. Garnish with fried parsley.