Potato Salad. No. 1
Boil six potatoes; peel, slice them fine, mix with one or two small onions cut into quarters, and half a tumbler of red wine; add salt and pepper to taste, four or five tablespoonfuls of oil, and half a tablespoonful of white wine vinegar, one tablespoonful of chervil chopped fine, and some thin slices of anchovies, or, if preferred, smoked herring. Stir well, but before serving take out the onions.