ce (No. 1) and a little good
stock; boil it all up (take out the garlic and bay leaves) and pass
through a sieve, then pour it over the whiting. Boil it all again for
a few minutes, and before serving garnish with a few button mushrooms
cooked separately. The remoulade sauce will be much better if made some
hours beforehand.

No. 51. Merluzzo in Bianco (Cod)

Ingredients: Cod or whiting, salt, onions, parsley, cloves, turnips,
marjoram, chervil, milk.

Boil gently in a big cupful of salted water two onions, one turnip, a
pinch of chopped parsley, chervil, and marjoram and four cloves. After
half an hour pass this through a sieve (but first take out the cloves),
and add an equal quantity of milk and a little cream, and in this cook
the fish and serve with the sauce over it.

No. 52. Merluzzo in Salamoia (Cod)

Ingredients: Cod, hake, whiting or red mullet, onions, parsley, mint,
marjoram, turnips, mushrooms, chervil, cloves, salt, milk, cream, eggs.

Put a salt-spoonful of salt, two onions, a little parsley, marjoram,
mint, chervil, a turnip, a mushroom, and the heads of two cloves into
a stewpan and simmer in a cupful of milk for half an hour, then let all
the ingredients settle at the bottom, and pass the broth through a hair
sieve, and add to it an equal quantity of milk or cream, and in it cook
your fish on a slow fire. When the fish is quite cooked, pour off the
sauce, but leave a little on the fish to keep it warm; reduce the rest
in a bain-marie; stir all the time, so that the milk may not curdle.
Thicken the sauce with the yolk of an egg, and when about to serve pour
it over the fish.

No. 53. Baccala in Istufato (Haddock)

Ingredients: Haddock or lemon sole, carrots, anchovies, lemon, pepper,
butter, onions, flour, white wine, stock.

Stuff a haddock (or filleted lemon sole) with some slices of carrot
which have been masked with a paste made of pounded anchovies, very
little chopped lemon peel, salt and pepper. Then fry an onion with two
cuts across it in butter. Take out the onion as soon as it has become a
golden colour, flour the fish and put it in the butter, and when it has
been well fried on both sides pour a glass of Marsala over it, and when
it is all absorbed add a cup of fowl or veal stock and let it simmer for
half an hour, then skim and reduce the sauce, pour it over the fish and
serve.

No. 54. Naselli con Piselli (Whiting)

Ingredients: Whiting, onions, parsley