These arc a small fish resembling pilchards, and are caught in large shoals off the western coast of France; the largest quantities are preserved with oil in small square tin boxes at a place called Nantes—a very large town near the coast—whence sardines are imported to this country.
When the box containing the sardines has been opened with a knife—sold for that purpose by Adams of the Haymarket, St. James's—remove them carefully, and arrange them neatly on a plate; garnish round with capers or chopped parsley; pour a little fresh salad-oil over them, and serve with thin bread and butter.