2 cups salt codfish
1 cup tomato sauce
4 potatoes, cold, boiled
2 pimentos
buttered breadcrumbs or grated cheese

Wash salt codfish in cold water and shred.

Cover with lukewarm water and let stand until soft; drain.

Place a layer of potatoes in a buttered casserole, then a layer of codfish covered with strips of pimento and seasoning.

Repeat process until ingredients are used.

Pour in the tomato sauce, cover with buttered breadcrumbs or grated cheese, and bake until brown.

Serves 6.

This recipe was adapted from one in "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of New York Public Library.

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