s, stirring it often,
so that it doesn't burn. Salt is not necessary, or at least only a
little after tasting, but a little pepper will not be amiss. Finally
pour over some tomato sauce (No. 12) or tomato paste diluted in water,
let it boil a little more and serve.

123

II

The following is another way to prepare the codfish, slightly different
from the preceding. Cut the codfish as above, then put it as it is in
saucepan with some olive oil. Spread over it a hash of garlic and
parsley and season with a pinch of pepper, oil and little pieces of
butter. Cook on a good fire and turn it with care, because, not being
sprinkled with flour, it breaks easily. When it is cooked, squeeze a
lemon over and serve.

124

FRIED CODFISH

(Baccala fritto)

Place the codfish on the fire--after washing as explained in No. 107--in
a kettle with cold water and as salt, and as soon as the water boils,
remove the codfish.

After boiling cut it in little pieces and remove all the bones. Sprinkle
some flour and dip in a frying paste composed of water, flour and a
little oil. Fry in oil and serve hot.

125

CODFISH CROQUETTES

(Cotolette di baccala)

Boil as explained above and, if the quantity is one pound or a little
more put together two anchovies and some parsley, chopping everything
together very fine. Add some pepper, a tablespoonful of grated cheese,
three or four tablespoonfuls of pap, composed of bread crumbs in large
pieces, water and butter, and two eggs. Give the compound the form of
several flat cutlets, dip them in beaten egg and in ground bread crumbs.
Fry in oil and serve with lemon, or tomato sauce.

126

FRIED DOG-FISH

(Palombo fritto)

Cut the dog-fish in slices, not very thick, and place it in a plate with
beaten eggs somewhat salted. Leave for some hours until half an hour
before frying, dip the slices in a mixture of bread crumbs, grated
cheese, garlic and parsley chopped fine, salt and pepper. A clove of
garlic is sufficient for one pound of fish. Fry in oil and serve with
lemon.

127

STEWED DOG-FISH

(Palombo in umido)

Cut the dog-fish in rather big pieces and then make a hash of garlic,
parsley and very little onion. Put this hash on the fire with oil and
when it is sufficiently browned, put the pieces of dog-fish and season
with salt and pepper. When the fish is cooked pour over some tomato
sauce (No. 12), let this simmer for a while, then serve.

128

ROAST-BEEF

(