Recipe: Spanish Relish

Stone some large olives and fill the space with anchovy paste, mixed with well-seasoned tomato-Sauce. Then fry thin slices of bread and spread with some of the paste. Place a filled olive in the centre; sprinkle with chopped hard-boiled EGGS and garnish with fillets of anchovies and sprigs of parsley.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)