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Classic
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page 90
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
(Baccal )
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.
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