A good handful of parsley
2 anchovies
1 small cooked potato
1 small onion cut fine
1 tablespoonful capers
1 small gherkin
1 clove garlic, crushed
Pepper and oil
A tablespoonful of vinegar

"Pound together in a heavy mortar all the ingredients except the oil and vinegar until they form a paste. Slowly add sufficient oil to render this to the consistency of mayonnaise, finally blend in a tablespoonful of wine vinegar, and serve very cold. A little fresh bread crumb may be substituted for the boiled potato."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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