TARTAR SAUCE
Take two or three tablespoonfuls of mayonnaise sauce, and add to this a brimming teaspoonful of chopped blanched parsley, as well as a piece of onion or shallot about as big as the top of the thumb down to the first joint, chopped very fine, and a brimming teaspoonful of French mustard. Mix the whole well together.
N.B.--A teaspoonful of anchovy sauce would be a great improvement were anchovy sauce allowed in vegetarian cookery.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
