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Anchovy Toast

Thoroughly cleanse and fillet the number of anchovies to be used, chop them small, or crush them with a silver knife. Put this into a small stewpan with some salad oil, warm slightly, and set it on one side. Cut some slices of bread, nearly half an inch thick, and trim to an even oblong shape; toast them on both sides on a gridiron, basting with a brush dipped in oil. Spread the anchovy over, and sprinkle on all a little chopped parsley. Push the gridiron with the dressed slices on it into a sharp oven for a few minutes, and serve hot.