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
(Baccalà 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 baccalà)
Boil as explained above and, if the quantity is one pound or a little more put together two
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