This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
6 portions prepared bread
6 large sardines or
6 tablespoons lobster or other sea food, chopped fine Juice of 1 lemon
6 large olives
24 thin slices lemon
Remove skin and backbone and flake the sardines with a fork. Or chop cooked lobster meat very fine. Season with lemon-juice, salt and a few drops of Worcestershire sauce. Spread the prepared bread with the mixture and decorate by placing in the center of each canape a small circle of pickled beet. Cut a slice from the end of a large olive so that it will stand firmly and place this in the center of the beet. A narrow border of minced beet may be placed around the edge of the canape with good effect. Garnish the plate with four thin slices of lemon placed symmetrically.