2 pounds dried salt cod
2 or 3 onions, chopped
4 or 5 anchovies, chopped
3 tablespoons olive oil
1 tablespoon butter
milk
plain tomato sauce

Fry onion in hot olive oil and butter until a golden brown, add the fish, which has been soaked overnight and drained.

Cook for about 15 minutes without browning fish.

Stir in a little milk, add anchovies to tomato sauce and pour over fish.

Cover tightly and simmer very gently for about 1 hour.

Serves 6.

This recipe was taken from "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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