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Sardine Toast

Scrape the skin off some sardines, split them in halves, lengthwise and remove the bones. Lay the sardines on a plate, pour some of their oil over them, cover with another plate and place them in a moderate oven until heated all through. Cut the required number of slices about three-fourths of an inch thick off a stale square loaf, toast them to a delicate brown on both sides and butter them. Cut the toast into fingers and lay a sardine on each; dust them over lightly with salt and a very small quantity of cayenne pepper, and squeeze some lemon juice over them. Spread a folded napkin or an ornamental dish-paper over a hot dish, arrange the fingers of toast neatly on it, garnish with a border of nicely picked and washed watercress, and serve. The above makes a very tasty breakfast dish and is very quickly prepared.