removing from the tin
squeeze half a lemon over.

This dish can be served surrounded by little toast with caviar, or
anchovies and butter.

118

STEWED EEL

(Anguille in umido)

For this dish it is preferable to have good sized eels that must not be
skinned, but cut in small pieces.

Chop some onion and parsley, put it on the fire with oil, salt, and
pepper, and when the onion is browned, add the pieces of eel. Wait until
it has absorbed the taste of the onion sauce and then complete the
cooking with tomato sauce (No. 12).

See that there is plenty of gravy and serve with little squares or
diamonds of toast.

119

EELS WITH PEAS

(Anguille coi piselli)

Cook the eels as above with the onion sauce and when it is cooked remove
it dry to cook the green peas in the sauce. The pieces of eel should be
put back in the sauce to be warmed. No tomato sauce is necessary here.

120

MUSSELS WITH EGG SAUCE

(Arselle in salsa d'uovo)

A good washing with fresh water is sufficient for mussels that do not
have any sand to be cleaned away. Put them on the fire with a sauce of
oil, garlic, parsley and a pinch of pepper. Shake them and keep the
saucepan covered seeing that they do not absorb all of the sauce. Take
them out when they are open and prepare the following sauce: one or more
yolks of egg, according to the quantity, lemon juice, one teaspoonful of
flour, broth and some of their own juice. Cook this sauce until it
becomes a smooth cream and pour it on the mussels when they are served.

121

MUSSELS WITH TOMATO SAUCE

(Arselle alla livornese)

Chop fine half an onion and put it on the fire with oil and a pinch of
pepper. When the onion begins to brown add a pinch of parsley chopped
not very fine and after put in the mussels with tomato sauce (No. 12)
or tomato paste diluted in water. Shake them often and when they are
open, put them over slices of toast prepared beforehand and arranged on
a plate.

122

CODFISH

(Baccala)

I

Freshen and soak the codfish in cold water, changing the water two or
three times, or, better, keeping it for some time in a vase under
running cold water. Then cut it into pieces as large as the palm of the
hand and dip them in flour until they are well covered. Then put a
kettle or a saucepan on the fire with plenty of oil and two or three
cloves of garlic, whole but a little crushed. When the garlic begins to
brown put in the codfish and brown it on both side