Trim the crust from bread, toast it lightly and butter it. Lay upon each piece a couple of anchovies, squeeze on it a few drops of lemon juice and serve.

If you pop a couple of eggs into the kettle as soon as you come in they will be boiled hard about as soon as the toast is made, and then you may put them through the vegetable press and strew them on the toast before you lay the anchovies on it. Or you may have had foresight to boll them be fore you went out.

Make your toast as above directed and spread lightly with anchovy paste after you have buttered it.
This Is a good accompaniment to a hasty salad, to a glass of beer, or a cup of coffee.