| Take one pound of salt codfish.
Boil slightly until you can remove the skin and bones.
Chop up fine a piece of onion,
and parsley, and fry them in a saucepan with three tablespoons of best
olive-oil, then put in the codfish with salt, pepper, and a pinch of allspice.
While this is cooking, put
into another saucepan three tablespoons of best vinegar, two tablespoons
of fish broth, and one-half bay-leaf.
Add a little flour to give
body to the sauce, stir well, then remove the bay-leaf, and take the saucepan
off the fire.
Arrange the platter with
pieces of fried bread in a layer on the bottom, then the codfish, and
then the sauce poured over
it.
|
Electronics
Bestsellers
