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Sardine Butter

Remove the skins and bones from seven or eight sardines, put the fish in a mortar and pound it until smooth. Boil two large handfuls of parsley until tender, then squeeze it as dry as possible, remove all the stalks or stems, and chop it. Put the parsley in the mortar with the sardines and four ounces of butter and pound again. When well incorporated mould the butter into shapes and keep it on ice until the time of serving. The above is excellent spread on hot toast.