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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 removing from the tin squeeze half a
lemon over.
This dish can be served surrounded by little toast with caviar, or anchovies and butter.
The Italian Cook Book, by Maria Gentile 38
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
(Baccalá)
The Italian Cook Book, by Maria Gentile 39
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 sides, 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
(Baccalá 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 baccalá)
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
The Italian Cook Book, by Maria Gentile 40
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
(Arrosto)
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