No. 49. Mullet alla Triestina

Ingredients: Mullet (or sole or turbot), butter, salt, half a lemon, Chablis.

Put the fish in a fireproof dish with one and a half ounce of butter, salt, a squeeze of lemon juice, and half a glass of Chablis. Put it on a very slow fire and turn the fish when necessary. When it is cooked serve in the dish.

No. 50. Whiting alla Genovese

Ingredients: Whiting, butter, pepper, salt, bay leaf, claret, parsley, onions, garlic, capers, vinegar, Espagnole sauce, mushrooms, anchovies.

Put one or two whiting into a stewpan with two ounces of butter, salt, pepper, two bay leaves, and a glass of claret or Burgundy; cook on a hot fire and turn the fish when necessary. Have ready beforehand a remoulade sauce made in the following manner: - Put in a saucepan 1½ ounce of butter, half a teaspoonful of chopped parsley, half an onion, a clove of garlic (with one cut), four' capers, one anchovy, all chopped up except the garlic. Then add three tablespoonsful of vinegar and reduce the sauce. Add two glasses of Espagnole sauce (No. 1) and a little good stock; boil it all up (take out the garlic and bay leaves) and pass through a sieve, then pour it over the whiting. Boil it all again for a few minutes, and before serving garnish with a few button mushrooms cooked separately. The remoulade sauce will be much better if made some hours beforehand.

No. 53. Baccalà in Istufato (Haddock)

Ingredients: Haddock or lemon sole, carrots, anchovies, lemon, pepper, butter, onions, flour, white wine, stock.

Stuff a haddock (or filleted lemon sole) with some slices of carrot which have been masked with a paste made of pounded anchovies, very little chopped lemon peel, salt and pepper. Then fry an onion with two cuts across it in butter. Take out the onion as soon as it has become a golden colour, flour the fish and put it in the butter, and when it has been well fried on both sides pour a glass of Marsala over it, and when it is all absorbed add a cup of fowl or veal stock and let it simmer for half an hour, then skim and reduce the sauce, pour it over the fish and serve.

No. 54. Naselli con Piselli (Whiting)

Ingredients: Whiting, onions, parsley, peas, tomatoes, butter, Parmesan, Bechamel sauce.

Cut a big whiting into two or three pieces and fry them slightly in butter, add a small bit of onion, a tea-spoonful of chopped parsley, and fry for a few minutes more. Then add some peas which have been cooked in salted water, three table-spoonsful of Béchamel sauce (No. 3), and three of tomato puree, and cook all together on a moderate fire.

No. 58. Pesci diversi alla Casalinga (Fish)

Ingredients: Any sort of fish, celery, parsley, carrots, garlic, onion, anchovies,- almonds, capers, mushrooms, butter, salt, pepper, flour, tomatoes.

Chop up a stick of celery, a sprig of parsley, a carrot, an onion. Pound up an anchovy in brine (well cleaned, boned, and scaled), four shredded almonds, three capers and two mushrooms. Put all this into a saucepan with one ounce of butter, salt and pepper, and fry for a few minutes, then add a few spoonsful of hot water and a tablespoonful of flour and boil gently for ten minutes, put in the fish and cook it until it is done. If you like, you may add a little tomato sauce.

No. 59. Pesce alla Geno-vese (Sole or Turbot)

Ingredients: Fish (sole, mullet, or turbot), butter, salt, onion, garlic, carrots, celery, parsley, nutmeg, pepper, spice, mushrooms, tomatoes, flour, anchovies.

Try an onion slightly in one and a half ounces of butter, add a small cut-up carrot, half a stick of celery, a sprig of parsley, and a salt anchovy (scaled), which will dissolve in the butter. Into this put the fish cut up in pieces, a pinch of spice and pepper, and let it simmer for a few minutes, then add two cut-up mushrooms, a tomato mashed up, and a little flour. Mix all together, and cook for twenty minutes.