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One Egg (Two ounces of Bread-crumbs)

Two ounces of Bread-crumbs.

Make the brown sauce hot and stir into it the anchovy sauce and the gherkins, chopped finely.

Take the stewpan off the fire, and add the fish in small flakes, removing all skin and bone. Turn this on to a plate, and when cold form into little cakes, egg and bread-crumb them, and fry them; serve with fried parsley.