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Deviled Sardines

Scrape the skin off some sardines, split them lengthwise, lift the bones out carefully, trim them neatly, and spread a small quantity of made mustard over them; season with moderate quantities of salt and pepper and a few drops of lemon juice. In about an hour's time lay the sardines on a gridiron and broil them over a clear fire. When delicately browned lay them on a hot dish over which has been spread an ornamental dish-paper or a folded napkin and serve. Garnish with fried parsley.