Shook out three boxes of sardines on to a dish, took up the unbroken sardines with forks and laid on paper to drain. Chopped a green pickle extremely fine and a hard boiled egg and mixed them together. Cut long, trim slices of graham bread about width of two fingers, buttered them, sprinkled the minced garnish down the middle of each with a tea-spoon, and laid a sardine upon it. Arranged these diagonally on two small platters with radishes scraped in stripes laid between. The other three boxes of sardines were opened and served in the boxes as they were, for those who might prefer them, on platters having a border of shred lettuce.