k it up into flakes, then cut up two
carrots and a turnip; boil them gently, and when they are half boiled
drain and put them into a stewpan with an ounce of butter, half a teacup
of boiling water, salt, and herbs. When they are well cooked add the
fish and serve. Fillets of lemon soles may also be cooked this way.

No. 47. Triglie alla Marinara (Mullet)

Ingredients: Mullet, salt, pepper, onions, parsley, oil, water.

Cut a mullet into pieces and put it into a stewpan (with the lid
on), with salt, pepper, a cut-up onion, some chopped parsley, half a
wineglass of the finest olive oil and half a pint of water, and in this
cook the fish gently. Arrange the fillets on a dish, pour a little of
the broth over them, and add the onion and parsley. Instead of mullet
you can use cod, hake, whiting, lemon sole, &c.

No. 48. Mullet alla Tolosa

Ingredients: Mullet, butter, salt, onions, parsley, almonds, anchovies,
button mushrooms, tomatoes.

Cut off the fins and gills of a mullet, put it in a fireproof dish with
two ounces of butter and salt. Cut up a small bit of onion, a sprig
of parsley, a few blanched almonds, one anchovy, and a few button
mushrooms, previously softened in hot water, and put them over the fish
and bake for twenty minutes Then add two tablespoonsful of tomato
sauce or puree, and when cooked serve. If you like, use sole instead of
mullet.

No. 49. Mullet alla Triestina

Ingredients: Mullet (or sole or turbot), butter, salt half a lemon,
Chablis.

Put the fish in a fireproof dish with one and a half ounces of butter,
salt, a squeeze of lemon juice, and half a glass of Chablis. Put it on
a very, slow fire and turn the fish when necessary. When it is cooked
serve in the dish.

No. 50. Whiting alla Genovese

Ingredients: Whiting, butter, pepper, salt, bay leaf claret, parsley,
onions, garlic capers, vinegar, Espagnole sauce, mushrooms, anchovies.

Put one or two whiting into a stewpan with two ounces of butter, salt,
pepper, two bay leaves, and a glass of claret or Burgundy; cook on a hot
fire and turn the fish when necessary. Have ready beforehand a remoulade
sauce made in the following manner: Put in a saucepan 1 1/2 ounces of
butter, half a teaspoonful of chopped parsley, half an onion, a clove of
garlic (with one cut), four capers, one anchovy, all chopped up except
the garlic. Then add three tablespoonsful of vinegar and reduce the
sauce. Add two glasses of Espagnole sau