These are also Mediterranean fish; they are preserved in salt brine, and are much esteemed for their delicious and relishing qualities.
They must be washed, wiped with a cloth, the fillets divided dexterously by splitting them down the back with the fingers and thumbs ol both hands; the fillets must then be placed in neatly-arranged rows on a plate, garnished round with chopped hard-boiled egg, and salad-oil poured over them.
Anchovies served in this manner are ever appreciated at the breakfast-table, or luncheon time; and are considered rather agreeable accessories at the tea-table.