CODFISH - ALLA MARINAIA

Take one pound of salt codfish. Boil slightly until you can remove the skin and bones. Chop up fine a piece of onion, and parsley, and fry them in a saucepan with three tablespoons of best olive−oil, then put in the codfish with salt, pepper, and a pinch of allspice. While this is cooking, put into another saucepan three tablespoons of best vinegar, two tablespoons of fish broth, and one−half bay−leaf. Add a little flour to give body to the sauce, stir well, then remove the bay−leaf, and take the saucepan off the fire. Arrange the platter with pieces of fried bread in a layer on the bottom, then the codfish, and then the sauce poured over it.