Fancy an olive stuffed with anchovies and capers, placed inside a prune and wrapped with bacon this Christmas? No? If our archives are anything to go by, you might well have in 1938. For those with more adventurous tastes, the recipe Bonnes Bouchees Aux Pruneaux (from 7 December 1938) goes like this: ‘Stone some olives, put a fillet of anchovy into each with a caper in the middle. Lay each prepared olive in the centre of a stoned prune, wrap all in pieces of bacon and tie with cotton. Cook in a quick oven for ten minutes. Remove the cotton and serve on pieces of hot buttered toast, which have had a few drops of anchovy essence sprinkled upon them.’
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