Boiled vegetables in round slices arranged on lettuce leaves and dressed with a sauce of finely mashed anchovy, vinegar, oil and parsley. From Erken's Big Cookbook (1949), p. 460.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 460 (falt i det fri)
The book does not state which vegetables to use, so the recipe can be adapted to what is available.
Boil vegetables
Clean the vegetables and cut them into small round slices. Boil them in boiling, salted water.
Make dressing
Mash the anchovy fine. Stir in vinegar, oil, pepper, salt and finely chopped parsley.
Arrange
Place the vegetables on a dish with lettuce leaves, each kind separately. Pour the dressing over.
The book gives no quantities, so they are left open. The order has been rearranged slightly, and the anchovy is taken to be one.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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