Croûtes à la Burlington.—Wash, bone, and fillet some anchovies, season each fillet with oil and vinegar, and season some slices of hard-boiled egg in the same way. Place one of these on a round of biscuit-crisp fried bread, the anchovy fillets rolled in the centre, and serve garnished with seasoned lettuce, choosing the small inner leaves of a nice cabbage lettuce.