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Sardine Canapés

6 portions prepared bread

Worcestershire sauce

6 large sardines

Pickled beets

Juice of I lemon

6 large olives

Salt

24 thin slices lemon

Remove skin and backbone. Flake the sardines with a fork and season with lemon-juice, salt and a few drops of Worcestershire sauce. Spread the prepared bread with this mixture and decorate by placing in the center of each canapé a small circle of pickled beet. Cut a slice from the end of a large olive so that it will stand firmly and place this in the center of the beet. A narrow border of finely chopped beet may be placed around the edge of the canapé with good effect. Garnish the plate with four thin slices of lemon placed symmetrically.