1 pound can sardines 1/2 cup cucumber pickle 1 tbspn. minced parsley 1 tbspn. mixed mustard

1/4 cup sardine oil 8 hard-cooked egg yolks 1/2 teaspoon salt 1/8 teaspoon pepper

Rub sardines to paste; chop pickle and parsley very fine. Mix ingredients well, adding two or three tablespoons vinegar if not tart enough. Spread slices of buttered or unbuttered rye or barley bread with mixture.