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Horly of Sardines

Skim, carefully split in two and bone twelve good-sized sardines in oil, place on plate, squeeze over juice of half a sound lemon, sprinkle over a half teaspoon freshly chopped parsley and carefully turn in seasoning without breaking. Prepare a frying batter, carefully turn sardines in it, then drop one by one in boiling fat and fry for eight minutes, turning with skimmer once in a while. Lift up, dry on a cloth, dress on hot dish with a folded napkin, decorate with six quarters lemon, a little parsley greens, and serve with a gill hot tomato sauce separately.