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Anchovy Omelet

Cut off a slice from a stale tinned loaf not more than a quarter of an inch thick, remove the crusts, and cut into pieces one inch square. Fry these lightly in oil or butter. Beat up some eggs into an omelet and season with pepper, salt, and a little finely-chopped parsley. Pour half of this into a small, flat, well-buttered stewpan, and cook on one side only; then remove, set the pieces of bread over it, and upon each side of bread lay a half inch of a fillet of anchovy. Make a second omelet, and lay on top of all the side of the omelet which was nearest the fire being uppermost. Set them in an oven between two plates for a few minutes, and serve with a little Spanish sauce.