Cut bread in half-inch slices, toast until nicely browned; put in warm oven to finish drying. Dip slices in cold salted water, and arrange on well-oiled platters which can be put in oven. Lay sardines on toast, spread with dressing, and put in oven five minutes, or until very hot. Sprinkle with chopped parsley, and serve at once.

For dressing, put together in a bowl one and one-half cups of oil from sardines, three teaspoons salt, two teaspoons pepper, and one-fourth cup lemon juice or vinegar. Beat hard with Dover egg beater.