Now, don't skip what is going down here about a sardine salad--you
will miss it if you do. I know you will say you wouldn't fancy the oil
in which they are preserved in a salad, and I can see that rather
superior curl your lip takes on as you say it. But soak them for an
hour in vinegar, then remove the skin from them and arrange in a
circle on your salad dish. In the centre heap pitted and quartered
olives. Make a dressing of the strained juice of a lemon mixed with a
tablespoonful of olive oil, a bit of salt and of paprika, and over all
a sprinkling of capers. Then, take a taste of it when your turn comes,
and be sorry you were inclined to pass by it.