CHAFING DISH RECIPE
Skin the fish and lay on brown paper for a few minutes. Then dip in beaten egg and roll in finely powdered cracker crumbs.
Place butter in a chafing dish so that when melted it will cover bottom of the dish to the depth of three-eighths of an inch. When hot place the sardines in and cook until nicely browned, being careful not to let them burn.
Serve on a lettuce leaf with mayonnaise dressing.