Sardine Sandwiches

Drain the oil from five or six sardines, skin and bone them, and cut off their tails.
Place them in a mortar with one anchovy that has been skinned and boned, add one
ounce of butter and a small quantity each of salt, pepper, mace, and cayenne, and
pound until smooth. Cut some rather thin slices of brown bread and butter, spread
the mixture on them, and fold them over. Cut the sandwiches into finger lengths or
quarters, arrange them on a dish over which has been spread a folded napkin or an
ornamental dish-paper, garnish tastefully with sprigs of well washed parsley, and
serve.