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Stewed Fish Cutlets

(Pesce a taglio in umido) The fish that can be used for this dish are the tunny, the umber or grayling, the sword fish and any piece of fish of large size and good savor.

A pound may be sufficient for four or five persons.

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