cooking with brown stock, adding a little bust and dusting moderately
with grated cheese.

115

FISH WITH BREAD CRUMBS

(Pesce col pane grattato)

This, which can also be served as a side-dish, is made especially when
you have boiled fish of good quality left over.

Cut it into little pieces, remove carefully all the bones, then put it
in the =balsamella= (No. 54) and season with enough salt, grated cheese
and some mushrooms chopped fine. If dried mushrooms soften in water
first. Then take a fireproof plate, grease it evenly with butter and
dust with bread crumbs ground fine; pour into it the fish prepared as
above and cover with a thin layer of bread crumbs. Finally put over a
piece of butter, brown in the oven and serve hot.

116

STEWED FISH CUTLETS

(Pesce a taglio in umido)

The fish that can be used for this dish are the tunny, the umber or
grayling, the sword fish and any piece of fish of large size and good
savor. A pound may be sufficient for four or five persons.

Remove the scales, clean and dry well, dip in flour and put to brown in
a little oil. Remove dry, throw away the oil that remains and clean the
saucepan. Make a hash, chopped very fine, with half a middle sized
onion, a piece of white celery and a good pinch of parsley. Put this to
brown on the fire with sufficient oil and season with salt, pepper and
one whole clove. When it is browned put abundant tomato sauce (No 12) or
tomato paste diluted in broth or water. Let it simmer for a while, then
place the fish to complete the cooking, turning it over frequently. The
fish must be served with this thick gravy that ought to be abundant.

117

WHITING WITH ANCHOVY SAUCE

(Merluzzo alla Palermitana)

Take one whiting, one pound or a little more, and trim all the fins,
leaving the tail and the head. Split it to remove the bone, and season
with a little salt and pepper. Turn it on the back, grease with oil,
season with salt and pepper, dust with bread crumbs then lay it with two
tablespoonfuls of oil on a fireproof plate or baking tin.

Take three or four good sized anchovies, bone and clean them, chop them
and put on the fire with two tablespoonfuls of oil, but do not allow it
to boil. With this sauce cover the back of the fish and dust it all with
bread crumbs, putting also some leaves of rosemary. Bake in the oven,
allowing a little crust to form over, but see that it doesn't dry up,
pouring over to this purpose more oil. Before