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Anchovies, to Fillet

Wash the anchovies; cut off the heads and fins, scrape the skin, and split them open with the fingers and thumbs; remove the backbone, and cut each fillet, or side, in two. They may be seasoned with cayenne, and used for sandwiches. Time to soak, four hours. Probable cost, 1s., for a half-pint bottle. Sufficient for three or four persons.