Drain off the oil, broil on both sides in a double wire broiler which has been rubbed with a raw onion, then greased. Have ready as many slices of Graham bread as you have sardines, toasted, buttered, and sprinkled with cayenne or paprica and salt. Lay a sardine on each and squeeze lemon-juice upon the fish.

Or—

You may give a foreign touch to this appetizing entree by laying the broiled sardines upon Holmes & Courts' Banquet Wafers, which have been toasted, buttered, and salted, with a dash of cayenne, and covering these with Parmesan cheese. Sift cheese also over the sardines, and set in the oven two minutes before serving.