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Anchovy Sauce

(For fish.) Work a teaspoonful of anchovy paste with two teaspoonfuls of Pompeian Olive Oil until very smooth; then work in, a little at a time, four tablespoonfuls of Pompeian Olive Oil, and then add a tablespoonful of lemon or lime juice, a pinch of salt, a pinch of paprika and a teaspoonful of chopped parsley or chives. As the anchovy paste is salted, one must taste the sauce to ascertain how much salt to use.

This sauce may be served with all forms of fish dishes either hot or cold. 3. 3.