Soak half a salt codfish over night. Put in a saucepan one-half cup of olive oil, and two large onions cut in bits. When browned add two large tomatoes cut up. Stew slowly fifteen minutes, adding a little black pepper. Put in the fish picked to pieces and cook slowly half an hour. Serve on a platter, with some fried whole green peppers on top.
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Baked Sardines
Remove the skins from large boned sardines and heat in the oven on strips of toast. Make a sauce as follows: Pour the oil from the sardines into a saucepan and heat it well. Then stir in an ounce of flour, adding a small cup of hot water. Season this with a teaspoonful of Worcestershire sauce, salt and paprika. Beat the yolk of an egg with a teaspoonful of vinegar and one of mustard. Stir this into the sauce after it is removed from the fire. Pour over the sardines and serve.
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Sardines with Cheese
Drain the sardines and lay them on strips of toast or crisply fried bread. Cover thickly with Parmesan cheese and bake in a hot oven until light brown in color. Remove and sprinkle with chopped parsley and pour over all plenty of lemon juice. Serve very hot.
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Scalloped Fish Roe
Boil three large roes in water with, a very little vinegar for ten minutes. Remove from the fire and plunge into cold water, wipe the roe dry and break into bits without crushing. Have ready the yolks of three hard-boiled eggs. Mash them into a cup of drawn butter with salt, pepper, chopped parsley, a teaspoonful of anchovy paste, the juice of half a lemon and a cup of bread crumbs. Mix very lightly with the broken fish roe. Place in a baking dish, cover with bread crumbs and bits of butter, and brown in the oven.