Wash the anchovies thoroughly under cool water; rub them gently between
the fingers to remove all salt, and also the skin and fins. Rinse, and
drain.  Place in a bowl and cover with vinegar; let stand until ready to
serve, then pour off the vinegar and replace it with a dressing of equal
amounts of vinegar and oil--enough to just barely cover the anchovies.
Serve directly from bowl.

NOTE: These may be eaten in their entirety–bones and all–or the bones
may be removed.