Stewed Dog-fish
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut the dog-fish in rather big pieces and then make a hash of garlic, parsley and very little onion.
- Put this hash on the fire with oil and when it is sufficiently browned, put the pieces of dog-fish and season with salt and pepper.
- When the fish is cooked pour over some tomato sauce (No.
- 12), let this simmer for a while, then serve.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife