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To Serve Anchovies

They must be thoroughly cleaned, boned and trimmed. To open, they should be soaked in cold water for a couple of hours, taken out and dried on a cloth, and the backs divided by the points of the two thumbs, rather than with a knife, which should never touch them unless it is electro-plated or of silver. Lay the halves neatly on a dish, and garnish with finely chopped white of egg and parsley; pour salad oil over all.