To Fillet Anchovies


Drain them well from the pickle, take off the heads and fins, lay them separately on a plate, and scrape off the skin entirely; then place them on a clean dish and with a sharp-edged knife raise the flesh on either side of the back-bone, passing it from the tail to the shoulders, and keeping it nearly flat as it is worked along. Divide each side (or fillet) in two, and use them as directed for the preceding toasts or other purposes. They make excellent simple sandwiches with slices of bread and butter only; but very superior ones when they are potted or made into anchovy butter.