Pound the fish in a mortar, seasoning with minced parsley, grated onion, and cayenne. Serve on small circles of fried bread, as a first course at dinner.
IV
Drain a bottle of anchovies and mash fine with enough butter to make a smooth paste. Season with lemon-juice and cayenne. Spread on fingers of toast and lay a whole anchovy on each piece.
V
Wash eight salted anchovies, remove the skin and bones, and soak in clear water for an hour. Drain and wipe dry. Arrange on lettuce leaves with sliced hard-boiled eggs and pour over a French dressing.
VI
Toast circles of bread, spread with butter, cover with chopped hard-boiled eggs, make a hollow in the egg, lay an anchovy upon it, and set into a hot oven for five minutes.
VII
Toast thin circles of graham bread, butter, and cover each piece with anchovies. Sprinkle with lemon-juice and paprika and put into hot oven for five minutes.