1 pound of salted codfish, boiled, skin and bones removed
1 carrot
1/2 a turnip
1 1/2 tablespoons of butter

Take one pound of salted codfish, boil it, remove the skin and bones, and shred it.

Then take one good carrot, one-half a turnip, scrape them, cut them into slices, and boil them for a few moments.

Then drain off the water, and put them into a saucepan with one and one-half tablespoons of butter and finish cooking them, adding from time to time a little boiling water.

When the vegetables are cooked add the codfish, mix well, and serve.

The recipe was first published "Simple Italian Cookery" by Antonia Isola (New York: Harpers Brothers, 1912). For the complete copyright-free text visit www.archive.org. Photo: Wikipedia.

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