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Sardine Salad

Steep the requisite quantity of sardines in vinegar for half an hour, then scrape them carefully, refresh them in more vinegar, and arrange them round the edges of a dish. Chop fine a bunch of parsley, and three or four small onions, stone several olives, mix them with the onions, and place the entire mixture in the middle of the dish. Put the strained juice of two lemons in a basin with three tablespoonfuls of olive oil, and beat with a wooden spoon until of a smooth creamy consistency. Pour the sauce over the salad, and serve without delay.