Salad Dressing (Italian)

Ingredients

• the skin and bones from an anchovy
• a teaspoonful of mixed mustard
• four table-spoonfuls of lucca oil
• two tea-spoonfuls of garlic vinegar
• two of chilli vinegar
• four of white-wine vinegar

Method

1. 1

   Pound the anchovy flesh and mix with mustard.

2. 2

   Gradually add lucca oil while beating the sauce.

3. 3

   Then add garlic vinegar, chilli vinegar, and white-wine vinegar until smooth and thick.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1644. The excerpt below is the record exactly as published.

Salad Dressing (Italian). — Take the skin and bones from an anchovy, pound the flesh well, and mix with it a teaspoonful of mixed mustard. Add very gradually four table-spoon- fuls of lucca oil, beat the sauce well, and add two tea-spoonfuls of garlic vinegar, two of chilli vinegar, and four of white-wine vinegar

Cook this with the app: pantry check, scaling, and the assistant.