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SARDELLED EGGS JENNIE MARTIN HERSHBERGER, TIFFIN, OHIO

(Eggs.) - (Recipes Tried And True)







Boil some eggs hard; remote shells, and cut the eggs oblong; take out
yolks, and cream, or mash fine. Then take sardells, and remove the
backbone; mash fine, and mix with the yolks of eggs and a little red
pepper, and fill the whites of eggs with the mixture. They are fine
for an appetizer. Sardells are a small fish from three to four inches
long, and come in small kegs, like mackerel.











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