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Classic
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page 87
Remove the scales, clean and dry well, dip in flour and put to brown in a little
oil. Remove dry, throw away the oil that remains and clean the saucepan. Make a
hash, chopped very fine, with half a middle sized onion, a piece of white celery
and a good pinch of parsley. Put this to brown on the fire with sufficient oil
and season with salt, pepper and one whole clove. When it is browned put
abundant tomato sauce (No 12) or tomato paste diluted in broth or water. Let it
simmer for a while, then place the fish to complete the cooking, turning it over
frequently. The fish must be served with this thick gravy that ought to be
abundant.
117
WHITING WITH ANCHOVY SAUCE
(Merluzzo alla Palermitana)
Take one whiting, one pound or a little more, and trim all the fins, leaving the
tail and the head. Split it to remove the bone, and season with a little salt
and pepper. Turn it on the back, grease with oil, season with salt and pepper,
dust with bread crumbs then lay it with two tablespoonfuls of oil on a fireproof
plate or baking tin.
Take three or four good sized anchovies, bone and clean them, chop them and put
on the fire with two tablespoonfuls of oil, but do not allow
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