Codfish à l'Espagnole

Take a salt codfish, let it soak, simmer it on a slow fire, let it drip, and cut it in pieces. Put in the oven three or four large sweet peppers, skin them, slice them lengthwise, salt and pepper them.

Put two spoonfuls of sweet oil in a frying-pan. Chop up fine two onions, a piece of garlic, some parsley, cut up four fresh tomatoes, salt and pepper. Let it all cook for half an hour, add a half cupful of bouillon in which you dissolve a teaspoonful of flour, let it cook ten minutes, take out your parsley.

Boil a dozen Irish potatoes in their jackets, peel and slice them, line the bottom of a dish with them, then put some pieces of codfish, then some slices of sweet pepper, then tomato sauce, and a sprinkling of bread crumbs. Put in the oven thirty-five minutes.—Canned tomatoes and peppers can be used instead of fresh.

From page 26 of the 1904 edition.

Original page from the book