Ingredients
3/4 pound of fresh codfish
butter
salt and pepper
1/2 glass of dry white wine
a little flour
juice of half a lemon
parsley, chopped-up
Directions
Remove the bones from three-quarters of a pound of fresh codfish. Cut into slices lengthwise.
Butter a baking-dish, put in the fish, put more butter on top of it, salt and pepper, and one-half glass of dry white wine.
Cook for twenty minutes in a hot oven, then place the fish on a platter, take the juice left over in the baking-dish, put it into a saucepan, add a little flour, some more butter, and the juice of half a lemon.
Before taking off the fire, add some chopped-up parsley, and then pour the sauce over the fish, and serve.
Notes
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. |
