To Serve Anchovies

They must be thoroughly cleaned, boned and trimmed. To open, they should
be soaked in cold water for a couple of hours, taken out and dried on si cloth, and the
backs divided by the points of the two thumbs, rather than with a knife, which should
never touch them unless it is electro-plated or of silver. Lay the halves neatly on a
dish, and garnish with finely chopped white of egg and parsley ; pour salad oil over all.