Savory Eggs.

Boil as many eggs as required, hard. Shell, and divide in two lengthways, then take out the yolks and mix with 1/2oz. of butter and enough anchovy sauce to taste. Fill the whites with the mixture.

If to be served hot, place on round of fried bread and garnish with parsley. If cold, place on cup-shaped lettuce leaves, or with any green salad, and serve with mayonaisse dressing.