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SALAD DRESSING (Italian)

Remove the skin and bones from an anchovy, pound the flesh well, and mix with it a tea-spoonful of mixed mustard. Add very gradually four table-spoonfuls 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. When the sauce is smooth and thick like cream it is ready for serving.