From: The Thorough Good Cook

Sauces: 24. Garlic

Bruise in a stone mortar three or four heads of garlic, together with a few pistachio nuts and four or five blanched almonds; then add two boiled potatoes or, if you do not like potatoes, soaked bread will do; pound all well together, adding a little salt and pepper, stir vigorously all the ingredients, and the while pour in some olive oil and vinegar; but be very careful not to pour in too heavily or too fast, or you will turn your sauce sour. This sauce can be used with almost any kind of fish or poultry.