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 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.

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