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Anchovies, Simple Method of Serving

Wash the anchovies lightly, and dry them in a soft cloth, being careful to handle them gently while doing this. Open them, and remove the backbone without injuring the fish. Arrange them neatly on a dish, garnish with the white of egg and a little finely chopped parsley; cover them with oil, and serve. Probable cost, 1s. for a half-pint bottle. Sufficient for five or six persons.