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 dogfish 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 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
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