Heat the olive oil and cook the potatoes and garlic in this over a low heat. As soon as the potatoes take on a transparent appearance, add the lettuce and chicken stock. Bring to the boil and simmer for 20 minutes.
Add the anchovy fillets and the lemon juice and cook for another few minutes. Liquidise and then season. Serve with a dusting of Parmesan and a few croutons on each plate.
‘The rent of a cabin and potatoe [sic] plot in the county of Wicklow and neighbourhood is from one to two guineas; the family live on potatoes and buttermilk six days in the week and instead of “an added pudding”, the Sabbath is generally celebrated by bacon and greens. In those parts I found the price of potatoes to be eight shillings and four pence the barrel (twenty stone to the barrel) and three quarts of buttermilk for a penny. The price of labour was sixpence halfpenny per day.’
John Carr, of the Honourable Society of the Middle Temple, writing in 1806.
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